Burgundy Pears In Bavarian Cream
Ingrediënten
Ingredients for12 Servings, i.e. 2 Triangle Pans of 24 oz (700 ml) Volume
- ⅔ cup 150 ml Red wine (preferably burgundy)
- ½ cup 110 ml Apple juice
- ¼ cup 50 g Granulated sugar
- 4 tsp 2 cl Poire Williams
- 4 Sheets gelatin
- 9 oz 250 g Pears, peeled and cut into slices
For the Bavarian Cream
- 5 Egg yolks
- ½ cup 120 g Granulated sugar
- 1 Vanilla bean
- 2 tbsp 3 cl Kirsch
- 5 Sheets gelatin
- 3 cups 450 ml Whipped cream
Garnish Recommendation:
- preserved dried pears and plums
Instructies
- Bring the red wine, apple juice, and granulated sugar to a boil with the pear slices.
- Remove the pears from the liquid, dissolve the gelatin in it, and season with Poire Williams.
- Fill the triangular pans about halfway with pears and liquid and chill for 3 hours.
- Cut the firm pear gelatin out of the molds, place on a sheet lined with parchment paper, and chill again.
- Wash and dry the pans.
- For the Bavarian cream, halve the vanilla bean and scrape out the pulp.
- Beat the egg yolks with the sugar and vanilla pulp in a double boiler until thick and foamy, then beat until cold in an ice bath.
- Add water to the gelatin and remove excess water.
- Dissolve it in slightly warmed kirsch and stir into the egg yolks.
- Finally, fold in the whipped cream, which should not be too firm.
- Fill the pans with half of the Bavarian cream.
- Press the burgundy pears point down into the forms and fill with the rest of the Bavarian cream.
- Thus it becomes a triangle within a triangle!
- Chill for 3 more hours.
Notes / Tips / Wine Advice:
If you do not have triangular pans, it would not change the taste at all to use a terrine.
