Lingonberry Ducat Buchteln In Pear Soup With Sour Cream White Pepper Ice Cream
Ingrediënten
Ingredients for 10–12 Servings For the Sour Ice Cream
- 2 cups 500 ml Sour cream
- 1¼ cups 150 g
- Confectioner’s sugar
- Juice of 1 lemon
- ½ cup 5 cl Heavy cream
- 1 tsp 5 g Pepper, white, ground
For the Pear Soup
- 18 oz 500 g Pears, fully ripe
- 1 cup 250 ml White wine
- 1 cup 250 ml Water 7 tbsp (100 g) Sugar
- 3 tbsp 4 cl Pear Brandy
For the Ducat Buchteln
- 1 cup 125 g Flour
- 1 cup 125 g Flour, coarse
- 1 Egg
- 3 tbsp 4 cl Oil Dash of salt
- ½ cup 125 ml Milk, lukewarm
- 2 tbsp 15 g Yeast
- 3 tbsp 25 g Confectioner’s sugar
- 3½ tbsp 50 g Butter, melted
- Lingonberry compote for filling
- Flour for the work surface
- Butter for the pan
- Confectioner’s sugar for dusting
- Mint to garnish
Instructies
- First prepare the ice cream by mixing the sour cream with confectioner’s sugar, lemon juice, heavy cream, and pepper and freezing in the ice cream machine.
- For the pear soup, peel, halve, and core the pears.
- Stew in a small covered pot with wine, water, and sugar.
- Purée in a blender and sieve.
- For the buchteln, mix the flours.
- Stir the yeast into the lukewarm milk and mix in half of the flour.
- Sprinkle more flour on top, cover, and let rise in a warm spot for about 30 minutes.
- Beat the rest of the flour, the salt, egg, sugar, and oil into the starter dough with a cooking spoon until the dough comes away from the side of the bowl.
- Cover and let rise another 20 minutes.
- Roll out to ½in (1. 5 cm) and cut out circles with a 2 ½in (6 cm) cookie cutter.
- Spoon lingonberry compote onto each.
- Bring the edges together, and dip them in butter.
- Place the buchteln with the edges down in a buttered pan.
- Preheat oven to 320 °F (160 °C).
- Let the buchteln rise for another 20 minutes.
- Brush with melted butter and bake for 25 minutes, brushing with butter again halfway through.
- Pour the pear soup into dishes, dust the buchteln with confectioner’s sugar and place in the soup.
- Scoop the ice cream on top and garnish with mint.
Notes / Tips / Wine Advice:
If the lingonberry compote is too liquid, freeze it briefly before filling.
