Poached Pears with caramel and Sabayon-ice cream

Ingredients for Poached Pears with caramel and Sabayon-ice cream

Instructions for Poached Pears with caramel and Sabayon-ice cream

To prepare the Poached Pears with caramel and Sabayon-ice cream recipe, please follow these instructions:

Bring water, lemon juice and sugar to a boil and let it boil vigorously without lids for 2 min.

Peel the pears and scrape the Green stems of-gently, so as not to break off. The pears came in sugar bed sheet, put a lid over and bring them to a boil. Turn down when they boil, and let them boil gently, covered, for 15 minutes Off and let pears stand, covered, until they are cold.
Take them up on a platter and place them in the refrigerator with film over.

Crack vanillestangen and scratch grains out. Got it in sugar syrup, bring it to a boil and let Cook without a lid for a hraftigt thin syrupy consistency.

Beat the game boiling syrup into the egg yolks. Stick to a light and airy mass. Whip the cream to foam and turn it gently in egg cream. Fill iscremen in a metal form and style it immediately in the freezer. (Can be made day in advance).

Melt the sugar to caramel, pour in the cream and let it boil vigorously, to a thick creamy texture. Cool off.

Take the cold bulbs out and garnish with karamellen. Serve the ice cream in balls. Use a bulb for each portion, garnish with mint and serve immediately.