Pear compote on lilac berry jelly
easy
45 mins
45 mins
Ingredients
- 10 sheets Gelatine
- 1/2 untreated lemon
- 800 ml Lilac berry juice (unsweetened)
- 1 Cinnamon stick
- 3 Cloves
- 140 g Sugar
- 600 g Pears (ripe)
- 1/8 l dry white wine
- 15 g Pudding powder "Vanilla flavour"
- 100 g Whipped cream
- 1/2 TEASPOON ground cinnamon
Directions
- 1
Soak gelatine in cold water. Wash the lemon, cut the peel thinly and squeeze the lemon half. Bring the lilac juice, lemon peel, cinnamon stick, cloves and 80 g sugar to the boil briefly.
- 2
Remove from the heat, stir in the squeezed gelatine and allow to cool slightly. Remove cinnamon, lemon and cloves and divide the juice between 6 glasses. Put in a cool place. In the meantime wash, peel, quarter, core and cut the pears into pieces.
- 3
Boil up white wine, 50 g sugar, lemon juice, 200 ml water and pears in a pot. Simmer at low heat for 2-3 minutes and lift out with a skimmer. Stir pudding powder and 3-4 tablespoons of water until smooth.
- 4
Stir into the boiling stock and bring to the boil again briefly. Pour over the pears and let them cool down. When the jelly is firm, spread the compote on top. Whip cream and remaining sugar until stiff. Pour into a piping bag with a star-shaped spout and squirt cream tuffs onto the compote.
- 5
Serve dusted with cinnamon.
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