Ingredients
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@bettybossi.ch
Pears
Ice cream
To serve
How it's done
Pears
Bring the wine, clove, cinnamon, lemon zest and sugar to the boil in a small pan. Add the pears, cover and simmer over a low heat for approx. 20 mins. until soft, turning the pears occasionally. Leave the pears to cool in the liquid.
Ice cream
Bring the water, sugar and ginger to the boil in a pan and reduce over a medium heat to half the amount, leave to cool. Combine the crème fraîche with the ginger syrup in a wide stainless steel bowl. Beat the cream and icing sugar together until stiff, stir half into the crème fraîche using a whisk. Carefully fold in the ginger and the remainder of the whipped cream. Cover and freeze for approx. 3 hrs., stirring thoroughly 3 times.
To serve
Transfer the ice cream to the fridge approx. 15 mins. prior to serving. Pour the pear liquid into two dishes, shape the ice cream into balls using an ice cream scoop, plate up with the pears and baci di dama.
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