Sea buckthorn & Pears
Ingredients for 4 persons
Pear mousse
175 ml Pear syrup
18g Milk powder
5 Egg yolk
30 g Sugar
3 Leaves Gelatine
20 ml Pear brandy
200 ml Cream
Pear Tartlets
80 g Sugar
100 ml Water
1 Lemon
8 Ercolini Pears
100 ml White wine
1 Gelatine leaf
20 g Corn starch
Sea Buckthorn Sorbet
250 ml Sea buckthorn mesh
100 ml Water
100 g Sugar
Preparation
Pear mousse
Boil pear syrup up with the milk powder. Whip egg yolks and sugar in a bowl over a hot water bath. Soak gelatine in cold water and stir it in the whipped egg yolks. Add pear syrup, carefully heat the mousse up until it has a nice, smooth texture. Let the mousse cool down and stir the pear brandy. Finally, add the whipped cream and put it in a cold place until it's served.
Sea buckthorn sorbet
Boil the sea buckthorn mesh up with sugar and water. Let the mesh cool down and freeze it in the ice maker.
Pear Tartlets
Let sugar carefully caramelize in a pot without fat. Deglaze the caramel with water and the juice of a lemon. Cut off the heads of 4 pears. Cut the pear heads into fans and simmer them in the caramel stock until they are smooth. Peel pears and use a melon baller to cut the core out from the bottom. Cut 2 pears into very thin slices and also simmer in the caramel stock until they are soft. Use the slices to decorate the tartlet. Put the pear tops on the cooled down tartlets and put them into a cold place until they are served. Cut the lower parts of the pears into fine cubes, simmer in some stock until they are soft and thicken with corn starch. Soak gelatine in cold water and take 4 tablespoons of the stock to solve it.
Put it over the tartlets to finish them.
Serving suggestion
Arrange the tartlets on plates together with pear mousse and sea buckthorn sorbet.
Recommended wine
2003 Escherndorfer Lump
Silvaner Selection
Horst Sauer
Franconia
