Gorgonzola tartlets with balsamic pears

Name: Gorgonzola tartlets with balsamic pears
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 25 g + 2 tablespoons butter; 40 g Salt crackers; 2 sheets white gelatine; 75 g creamy mild gorgonzola cheese; 2 TABLESPOONS Fresh cream; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 125 g Whipped cream; 2 ripe pears; 2 stem(s) Thyme; 4-5 Tbsp dark balsamic vinegar; 1 Freezer bag; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

25 g + 2 tablespoons butter
40 g Salt crackers
2 sheets white gelatine
75 g creamy mild gorgonzola cheese
2 TABLESPOONS Fresh cream
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
125 g Whipped cream
2 ripe pears
2 stem(s) Thyme
4-5 Tbsp dark balsamic vinegar
1 Freezer bag
baking paper

Directions

1
Melt 25 g butter. Finely crumble the crackers in a freezer bag with a rolling pin. Knead with the liquid butter. Place four hors d'oeuvre rings or rings made of aluminium foil folded several times (each approx. 6 cm Ø) on a tray lined with baking paper.
2
Spread the cracker mixture in it, press it firmly to the bottom and chill for about 15 minutes.
3
Soak the gelatine in cold water. Mix the gorgonzola and crème fraîche, season with a little salt and pepper. Squeeze the gelatine and dissolve at low heat. Stir in 1-2 tablespoons of gorgonzola cream and stir into the rest of the cream.
4
Chill for 5-10 minutes. Whip cream until stiff and fold in. Spread the cream into the rings. Chill for about 3 hours.
5
Wash the pears, dab dry, quarter, core and cut into thin slices. Wash thyme stalks and pat dry. Melt 2 tablespoons of butter in a frying pan. Steam the pears and thyme for about 1 minute, turning them over, sprinkle with 1 tbsp. sugar and caramelise briefly.
6
Deglaze with vinegar and 3 tablespoons of water, bring to the boil briefly. Season to taste with sugar and pepper.
7
Remove gorgonzola tartlets from the rings, arrange on plates with pear wedges and sauce.