for 4 person

Custard

4 dl	almond drink
6	fresh egg yolks
60 g	sugar
120 g	Fine Food Crema di Pistacchio
100 g	Fine Food Amaretti Originali, finely chopped

Pears

3 dl	pear juice
1 tbsp	birnel (pear syrup)
2 tsp	Fine Food Yuzu Kosho Paste
1	cinnamon stick
2	pears, halved, deseeded

To serve

2 tbsp	Fine Food wasabi-coated pistachios, coarsely chopped
1 stick	lemongrass, core finely chopped

How it's done

Custard

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.

Pears

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.

To serve

Arrange the pears on top of the custard, drizzle with the syrup, sprinkle with the pistachios and lemongrass.

Show complete recipe