Pear tatin, ice cream with pear brandy

HealthyFoodMom.com - Pear tatin, ice cream with pear brandy - Healthy and gourmet meal idea

Pear tatin, ice cream with pear brandy

Prep Time1 hr
Cook Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Desserts
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Centre, Chef's recipe, Desserts, Fruits
Servings: 8
Calories: 220kcal

Ingredients

  • 750 g Milk
  • 250 g Liquid cream
  • 160 g Egg yolk
  • 175 g Sugar
  • 50 g Brandy Joseph Cartron
  • 4 Pear comice ripe
  • 200 g Sugar
  • 4 c. coffee Pear brandy Joseph Cartron
  • 1/2 Vanilla pod
  • 4 Hazelnut butter
  • 1 Big muslin bun
  • 60 g Sugar
  • 30 g Butter
  • 1 Brick sheet
  • 10 g Melted butter
  • Cocoa Powder

Instructions

  • The pear brandy ice cream: the day before, make a custard: in a saucepan, bring the milk and cream to a boil. In a bowl, mix the egg yolks and sugar, then pour over the boiling liquid and cook until reaching 85 ° C, stirring constantly. Off the heat, pour the brandy hot and mix. Shoot at the touch. Let cool and work a cool night. drive the next day.
  • The pears: peel and cut the pears in half. Book. In a saucepan, cook and melt the sugar, without water, with the ½ scraped vanilla pod. Pour this caramel dry into a nonstick dish. Then place the half-pears, flat side, on the caramel. Sprinkle with butter nuts and sprinkle with pear brandy. Cover with aluminum foil. Bake for 15 minutes at 180 ° C. When leaving the oven, allow to cool to room temperature, without removing the aluminum.
  • The crispy brioche: put the sugar in a nonstick skillet and caramelize very slightly, then put on the slices of brioche and sprinkle with pieces of butter. Color well on each side and reserve.
  • The crunchy Brick leaves with cocoa: with a knife, detail 8 forms of leaf in the brick sheet. Arrange them on parchment paper. With a brush, brush them on both sides with the melted butter and sprinkle with cocoa. bake for 15 minutes at 160 ° C.
  • Dressing and finishing: place on a plate a slice of brioche and a half-pear roasted. Serve with a quenelle of ice cream, decorate with a crispy cocoa leaf.

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