Cinnamon parfait with poached pears in red wine

Cinnamon parfait with poached pears in red wine

Total: 4 hr 40 Min. | Active: 40 Min.
vegetarian
Nutritional value / portion: 199 kcal
, Fat: 14 g
, Carbohydrate: 15 g
, Protein: 4 g

Ingredients

8 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Parfait

2 fresh egg yolks
1 fresh egg
4tbsp sugar
1tsp cinnamon
2tsp cocoa powder
2 ½dl cream, whipped until stiff
2 fresh egg whites
1pinch salt
1tbsp sugar

Poached pears in red wine

3dl red wine
1tbsp sugar
1 clove
1 star anise
1sprig thyme
2 pears (e.g. gute Luise), sliced
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Utensils

One loaf tin (approx. 22 cm), brushed with a little oil and lined with cling film.

How it's done

Parfait

Beat the egg yolks, egg and sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Carefully fold the cinnamon, cocoa and whipped cream into the mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy, carefully fold into the mixture using a rubber spatula. Transfer the mixture to the prepared tin, cover and freeze for approx. 4 hrs.

Poached pears in red wine

Bring the wine to the boil along with all the other ingredients up to and including the thyme, then simmer for approx. 5 mins. Add the pears, bring to the boil. Leave the pears to cool in the red wine, serve with the parfait.

Good to know
Tip: Prepare the pears a day in advance so that they are deep red by the time they are served.

How-tos

Beating egg whites

Beating egg whites

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