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Ingredientes
- 2.2 lbs (1 kg) of pears
- ½ C (125 g) of sugar
- 4 gelatin sheets
- 1 liqueur glass of pear eau de vie or possibly wilhemine
- ¾ C (2 dl) of liquid cream
- 9 ounce (250 g) of chocolate
- ½ glass of water
- ¾ C (2 dl) of crème fraiche
- 2 tbsp (30 g) of butter
- ¾ C (2 dl) of water
Direcciones
- Peel and remove seeds from pairs and cut into quarters.
- Put them in a bowl with half of the sugar and let them sit for 30 min, cover bowl with a plate.
- Soften gelatin sheets in a bowl.
- Mix pears and add in remaining sugar.
- Drain gelatin sheets, squeeze in hands and add in to fruit puree and glass of liqueur.
- Whip cream till very stiff and fold it into pear puree.
- Pour into a mold and chill for 6 hrs or possibly in a very cold room.
- Gently heat chocolate with water in a saucepan, stirring from time to time.
- Add in water, crème fraiche and butter, whip energetically for 2 min before serving.
- Unmold on a serving platter after having dipped the mold in hot water for a second.
- Pour chocolate sauce over dessert and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 415 | |
| Calories from Fat 229 | 55% |
| Total Fat 27.08g | 34% |
| Saturated Fat 16.7g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 47mg | 2% |
| Potassium 534mg | 15% |
| Total Carbs 53.58g | 14% |
| Dietary Fiber 11.7g | 39% |
| Sugars 32.73g | 22% |
| Protein 6.24g | 10% |
