Servings:
10
INGREDIENTS
- For the geltaine:
- - 1 600g can of pears in syrup
- - 1 teaspoon (2g) of Probios' agar agar powder
- - 10 soup plates
- For the saffron flavored cream:
- - 200 g cream
- - 2 g saffron threads
- To serve:
- - 500 g chocolate ice cream
- - 20 cm wide sponge cake squares
- - 100g toasted green pistachios
- - 10 fresh mint leaves
INSTRUCTIONS
- Pear gelatine:
a) blend the whole content of the can (both pear and juice) with a food processer to obtain a smooth and liquid cream
b) pour the cream in a pan with the agar-agar and bring to boil, stirring once in a while with a whisk
c) remove from the heath and pour 60g of cream into each plate
d) Keep the plates in the fridge. - Saffron flavored cream:
a) Combine the cream and the saffron and cook on a low heath to obtain a red saffron flavored cream
b) store it in the fridge. - Serving:
a) remove the plates with the pear gelatine from the fridge.
b) in the middle of each plate, place the sponge cake squares and complete with a tablespoon chocolate ice cream on top.
c) on a side, place the ground pistachios and decorate with some saffron cream dops.
d) complete with some fresh mint leaves.
