PEAR soup with rye bread croutons, brownie and whipped cream

Ingredients for PEAR soup with rye bread croutons, brownie and whipped cream

Instructions for PEAR soup with rye bread croutons, brownie and whipped cream

To prepare the PEAR soup with rye bread croutons, brownie and whipped cream recipe, please follow these instructions:

cut the yellow by citronens to cook up in the water grynene add sago star anise and lemon zest simmer to grynene is cooked and the texture is syrupy take lemon shells and star anisen up Peel the pears and cut them into both add the pears, beer, sugar and some of the juice from the Ginger (squeeze the grated ginger between two spoons) cook up so the pears are almost tender that may well be a little bite in them to taste with lemon juice and ginger juice.

Rye bread croutons: cut the bread into small cubes (without rind) grate the butter came in croutonerne in a heat-proof dish and sprinkle sugar over behind croutonerne finished in on at 150 ° C until crisp.

Brownies: heat oven up to 180 ° C serve a form at ca. 20 x 20 cm with wax paper melt butter with chocolate in a thick-bottomed saucepan whisk the eggs together with the sugar and vanilla whip the chilled butter and chocolate mixture into egg mixture finally invert the flour, salt and Walnut kernels in the dough bake the cake for about 25 mins. it is finished when the surface is dried in and has a paler hue changed color