Praline Parfait with Pickled Pears
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 40 grams sugar
- 100 g couverture
- 50 g nouat
- 1 shot amaretto
- 1 shot brandy
- 200 ml cream
- 1 tablespoon chocolate flakes
- 4 pear (s)
- 80 g suar
- 200 ml red wine
- 1 stick cinnamon
- 1 carnation (s)
- 1 star anise
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Whip the cream. Beat the egg whites with a little sugar until stiff. Beat the egg yolks with the remaining sugar until creamy.
- Chop the couverture and melt it in a water bath, then add the nougat. Mix the egg yolks quickly with the chocolate mixture. Mix in some of the cream, add brandy and amaretto. Then carefully fold in the egg white and cream and add the chocolate flakes. Line the form with cling film or fill directly into the portion bowl. Freeze in the freezer overnight.
- Peel, quarter and core the pears.
- Caramelize the sugar in a saucepan. Deglaze with red wine and add the spices. Add the pears and cook a little. Later take the pears out of the pot and reduce the stock until creamy.
- Serving:
- Briefly put the bowls in hot water, this will help you get the parfait out of the mold. Remove the parfait and place in the center of a plate, place the pear quarters on it and pour in the brew. Decorate with mint and possibly chocolate chips.
- Good Appetite!
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