Mini pear on gorgonzola cream

Ingredients

Directions

1. 1

   For the dough, mix flour, cold fat in flakes, salt, sugar, egg yolk and caraway seeds to a smooth dough. Wrap in foil and chill for about 15 minutes. In the meantime, drain the pears and collect the juice. Halve the pears. Knead dough and roll out between 2 layers of foil about 1/2 cm thick.

2. 2

   Cut out with the open side of the moulds (approx. 5 cm Ø). Knead the dough and roll out again. Grease the moulds and sprinkle a thin layer of breadcrumbs. Line the ramekins with the cut out dough, press on a little. Press the edges of the dough a little higher. Prick the bottom with a fork. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Then carefully remove from the moulds and allow to cool. For the cream, stir the blue cheese, sour cream and 1-2 tablespoons of pear juice until smooth. Pour into a piping bag with a small star-shaped spout.

3. 3

   Prick the bottom with a fork. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Then carefully remove from the moulds and allow to cool. For the cream, stir the blue cheese, sour cream and 1-2 tablespoons of pear juice until smooth. Pour into a piping bag with a small star-shaped spout. Pour the cream into the pastry cups and cover each with 1/2 pear. Sprinkle with pink berries and serve garnished with mint leaves