Pear with Vanilla and Hazelnut Cream

Pear with Vanilla and Hazelnut Cream

Do as the professionals do - serve poached vanilla pears with hazelnut cream and icy chocolate granita A little bit tricky but will impress.

Ingredients

Poached Pears

Small pear	4
Vanilla pod	1
Water	200 ml
Caster sugar	80 g
White wine	100 ml

Hazelnut Cream

Nougat	100 g
Egg yolk	1
Semi-skimmed milk	50 ml
Whipped cream	50 ml

Granita

Water	150 ml
Liquid honey	50 g
Dark chocolate	70 g
Finely Chopped Fresh ginger	tbsp

Additions

Whipped cream	100 ml

Instructions

Step 1

Peel the pears, remove the cores and cut into slices.

Step 2

Cut the vanilla pod lengthways. Boil water, with the vanilla pods, sugar and wine and let boil for about 3 minutes.

Step 3

Add the pears and cook them till they are almost soft. Allow to cool.

Step 4

Tear nougat roughly. Simmer egg yolk, milk and cream until the first bubble appears.

Step 5

Remove from the heat and stir the nougat into the cream.

Step 6

Pour into a bowl and allow to cool in the refrigerator.

Step 7

Form small egg shapes from the mixture, using a tablespoon.

Step 8

Boil water and honey, add chocolate and ginger. Stir until the chocolate has melted.

Step 9

Pour into a tin and freeze the granita for at least 6 hours.

Step 10

Scrape into a fine powder with a spoon or a fork. Beat the cream gently.

Step 11

Serve the pears with hazelnut cream, chocolate granita and cream.

https://www.arlafoods.co.uk/recipes/pear-with-vanilla-and-hazelnut-cream/