Poached Pears With Almond Foam And Violets
Ingrediënten
- 2 Bartlett pears ripe
- 7 tbsp 100 ml White wine
- 7 tbsp 100 g Granulated sugar
- 1 Vanilla bean
- Juice of 1 lemon
- 20 Violet flowers to garnish
- 2 oz 50 g Almond slices, roasted
For the Almond Foam
- 7 tbsp 100 ml Almond milk (reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil)
- 3.5 oz 100 g Double cream (can be replaced with equal parts mascarpone and heavy cream)
- ¾ cup 200 ml Whipped cream
- 6 tbsp 50 g Confectioner’s sugar
Instructies
- Peel, halve, and core the pears and poach them in a pot with white wine, sugar, lemon juice, and a vanilla bean.
- Let cool.
- Take out the pear halves and cut into thin slices.
- For the almond foam, mix the almond milk with double cream and confectioner’s sugar and fold in the whipped cream.
- Place the pear slices on dishes, cover with almond foam, and garnish with almond slices and violets.
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