Garrison Stove Company

Short pears, Bavarian vanilla, molasses and figs Cilento


a pear

1 tablespoon brown sugar 1 tablespoon brandy 1 teaspoon pear

salted butter 100 g milk 36 gr
yolks 36 g sugar

2 g gelatine 100 g

cream 1 / 2 vanilla berry
x
garnish 1 small pear 1 piece of ginger


100 g water 50 g sugar
2 teaspoons molasses Cilento figs
dose x 2 portions

Dice the pear. Melt the butter quickly Sautee the diced pear, by adding sugar and blended with brandy. Allow to cool.
Heat the milk and vanilla. Mix the egg yolks with sugar, add milk, put on the heat and bring to 84 °. Combine the gelatin and cool rehydrated quickly. Whip cream and fold in the cold cream.
Boil for a few minutes the water with sugar and sliced \u200b\u200bginger. Cook the pears for the O x 8 '. (The time depends on the size and ripeness of the fruit) Allow to drain and cool. Dial the short
: put on the bottom of the cubes of pear and gently add the cream. Allow to cool in the fridge. Garnish with 1 teaspoon of fig molasses. ... Okay, optional :-), and half pear syrup.
Thanks to Laura for sharing this trick and an evening of talk between men ... ..