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Receta Bavaroise With Pears And Chocolate Sauce

by CookEatShare Cookbook

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

1. Peel and remove seeds from pairs and cut into quarters.
2. Put them in a bowl with half of the sugar and let them sit for 30 min, cover bowl with a plate.
3. Soften gelatin sheets in a bowl.
4. Mix pears and add in remaining sugar.
5. Drain gelatin sheets, squeeze in hands and add in to fruit puree and glass of liqueur.
6. Whip cream till very stiff and fold it into pear puree.
7. Pour into a mold and chill for 6 hrs or possibly in a very cold room.
8. Gently heat chocolate with water in a saucepan, stirring from time to time.
9. Add in water, crème fraiche and butter, whip energetically for 2 min before serving.
10. Unmold on a serving platter after having dipped the mold in hot water for a second.
11. Pour chocolate sauce over dessert and serve immediately.

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