Almond brine with blackberry pears

Name: Almond brine with blackberry pears
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 l Milk; 1 pack of Base mix for almond-sultz; 250 g Whipped cream; 1 big pear; 7-10 Tbsp juice of 1/2 lemon; 30 g Sugar; 1/2 package (125 g) frozen blackberries; 7-10 Tbsp Lemon balm

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/4 l Milk
1 pack of Base mix for almond-sultz
250 g Whipped cream
1 big pear
7-10 Tbsp juice of 1/2 lemon
30 g Sugar
1/2 package (125 g) frozen blackberries
7-10 Tbsp Lemon balm

Directions

1
Warm milk lukewarm, pour into a mixing bowl, add cream powder and stir briefly. Whisk with the whisk of the hand mixer on the highest setting for about 1 minute. Whip cream until stiff and fold into the cream.
2
Rinse 4 small moulds (or cups) with cold water. Pour almond paste into the moulds and chill for at least 3-4 hours. Wash and quarter the pear, remove the core. Cut the pear quarters into thin slices.
3
Bring lemon juice, sugar and 1/8 litre water to the boil. Add pears and blackberries and steam for about 3 minutes. Leave to cool. Loosen almond cream with a knife at the edge and turn out on portion plates.
4
Spread the pears and blackberries with the juice around the almond brine. Decorate with lemon balm.