PEAR trifle in chocolate lattice

Ingredients for PEAR trifle in chocolate lattice

Instructions for PEAR trifle in chocolate lattice

To prepare the PEAR trifle in chocolate lattice recipe, please follow these instructions:

Pickled Pear Compote: cut the pears into cubes Of PEAR kompotten approx. ½ x ½ cm, and boil in the bed sheet with all the ingredients for the pears are tender. Allow to cool in the bed sheet.

Cinnamon parfait: the cream boils up with cinnamon and vanilla pod as well as half of the sugar. Egg yolks whipped airy with the rest of the sugar. The 2 lots mix while stirring, pour in a flat-bottomed container and put in freezer to mass is frozen, stir several times. Can possibly. be made on the IceMaker.

PEAR trifle: the pears rinsed and core are removed. They cut into coarse cubes, and put into a saucepan with the sugar, cinnamon and water. The pears are cooked out in the brine for it becomes a thick sugar Compote. Kompotten taken from the heat and put on ice. Makronerne crush with your fingers in small neat pieces, place in a bowl and onto with Williams pear liqueur. Sour cream be reversed along with vanilla sugar and whipped stiff and fluffy, season with powdered sugar and put on ice.

The dark chocolate is melted, gently, for it has the suitable temperature. Chocolate processed with your hands and spread in a thin layer of plastic. Prepare marmore in the chocolate so it looks like tree trunks. Made on ice.

The white chocolate is melted in the same way as the dark and warmed up. On the plate with the dark chocolate lubricated now a thin layer of white chocolate. When chocolate plate is fixed cut 5 PCs. grid out of the plate and place in a single form here.

At the bottom of the chocolate surrounded the form accepted the macerate markroner, they pressed together so that there will be a fairly solid. Upstairs makronerne met the cooled Pear Compote, and finally the stiftpiskede creme fraiche lot. Triflien put on ice for it to be used.

Serving: The pickled Pear Compote added as a nest on the plate and onto with a bit of bed sheet around on the plate.

Cinnamon parfaiten ball for an egg and added on top, garnish with a mint kompotten leaf.

Bulb triflien is put on the plate, where the mold and the plastic is removed. You will now be able to see chocolate grid which looks like a tree trunk, the chocolate will, however, be cut fast and taking cuts in the coming triflien itself forward with the 3 layers.