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
Crumble
Cream
How it's done
Pears
Bring the wine, Grand Marnier and sugar to the boil in a small pan. Add the pears, cover and simmer over a low heat for approx. 15 mins. until just soft, turning the pears occasionally. Leave the pears to cool in the poaching liquid.
Crumble
Toast the crispbread in a frying pan for approx. 5 mins. over a medium heat along with all the other ingredients up to and including the sugar. Remove the crumble, leave to cool.
Cream
Using the whisk on a mixer, combine the mascarpone, yoghurt, sugar, cardamom, lime zest and juice in a bowl until the mixture is creamy.
To serve
Serve the cream with the pears, sprinkle the crumble on top.
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