Summary

Ingredients

• 6 tablespoon cinnamon blossoms
• 0.5 ½ cup cream
• 3 egg yolks
• 5 tablespoon sugar
• 1 cup cream
• 2 pear (s)
• some water
• 1 lemon (s), add the juice
• 4 tablespoon sugar, brown
• some water
• 1 handful lemon thyme
• 1 cardamom pod (s), brown
• 0.5 ½ cup double cream
• Liqueur, (almond liqueur) to taste
• Almond (s), (leaves)

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Instructions

1. Roast the cinnamon blossoms in a pan without fat, coarsely grind them in a mortar. Add the cinnamon blossoms to the cream and simmer.
2. Beat the egg yolks with the sugar until frothy, add the strained cinnamon blossom cream and whip over the water bath to a rose while stirring constantly - then beat cold.
3. Add the cream and pour the mixture into an ice cream maker and let it freeze.
4. Peel the pear and quarter or eighth. Store in lemon water until further processing.
5. Melt the brown sugar in a pan, deglaze with a little water and let the caramel dissolve. Add the thyme and the released cardamom seeds (not the whole capsules!) And let simmer. Add the pear wedges and cook until al dente - allow to cool.
6. Mix the cream double and the almond liqueur.
7. Roast the flaked almonds without fat.
8. Serving:
9. Make a fan of the pear compote, add some almond cream, put on a ball or pinch of ice cream and sprinkle with almond flakes.