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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
4 ramekins, approx. 200 ml each, rinsed with cold water
How it's done
Bring the almond milk to the boil, remove the pan from the heat. Add the egg yolks, sugar and pistachio cream, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Mix in the amaretti, pour into the prepared ramekins, leave to cool. Cover and chill for approx. 4 hrs.
Bring the pear juice and pear syrup to the boil along with the yuzu kosho and cinnamon stick. Add the pears, bring back to the boil, leave to cool. Remove the pear halves, cut into slices, remove the cinnamon stick. Reduce the liquid to a syrup-like consistency, leave to cool.
Arrange the pears on top of the custard, drizzle with the syrup, sprinkle with the pistachios and lemongrass.
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