Stir sugar with vanilla, water (1), white wine and port wine in a frying pan, bring to the boil. Cut out balls from the pears with a small ball cutter, shape into the liquid, simmer with closed lid over medium heat for five minutes until just tender. Remove, cool.
Pour the hot liquid through a sieve back into the frying pan (this will make about four dl of the mixture recommended for four servings).
Add gelatin, stir until melted, cool.
Roughly chop pear scraps for a coulis, bring to a boil with juice of one lemon, sugar and water (2) in a small saucepan, reduce temperature. Cover and simmer over low heat until soft, mash, cool, set aside.
Fill: Mix pear balls with mint, fill into prepared cups. Evenly distribute cooled liquid over pear balls, set aside to cool with lid closed for about Three hours.
Serve: Form sachets from parchment paper, pour in heavy cream, cut away small tip. Spread the pear coulis evenly on a plate, pipe circles of heavy cream on top, and distort with a wooden skewer. Turn out the heads from the cup onto the coulis, remove the foil, decorate with honey and mint.
ep p #
Related Recipes:
Chocolate Pudding with Pear CreamFor the chocolate pudding with pear cream, first prepare the pudding according to the instructions and pour...
Quinoa Chicken BallsFor the quinoa chicken balls, bring salted water to a boil in a pot and add the quinoa mixture. Bring to a...
Hirsecouscous Salad with Chicken BreastsBring soup to a boil, add golden millet, make about 15 min with the lid closed, cool. In the meantime, dip the...
Crispy Sweet NoodlesNoodle dishes are just always delicious! Heat oil in a wok or possibly in a frying pan. Tofu in narrow slices...
Cinnamon Sugar CookiesFor the cinnamon sugar cookies, first knead the ingredients together for the dough. Form into a ball, wrap in...
Cornish Plaice with Vegetable and Herb SauceFor the corn on the cob, remove the stalks from the carrots, wash and grate them. Clean, wash and chop the...
Pink Roasted Saddle of VenisonFirst, wash the saddle of venison and rub dry. Loosen the saddle of venison from the bone with a sharp boning...
Whole Grain Christmas StollenFor the yeast dough, pour the milk into a saucepan and let the yeast melt in it. Add the whole wheat flour...
Boiled Beef in Beaujolais Braised, with Two Kinds of BlackSeason the boiled beef with salt and pepper, fry in a casserole with a little oil until brown on all sides...
Crème Brûlée with Mulled WineFor the crème brûlée with mulled wine, cut the vanilla pod in half lengthwise and scrape out the pulp...