Sweet nightcap with mascarpone cream foam

Name: Sweet nightcap with mascarpone cream foam
Cook time: 45 min
Total time: 2 h 45 min
Yield: 10
Ingredients: 1.2 kg ripe pears; 1 Lemon; 75 g Sugar; 250 ml Pear nectar; 2 TEASPOONS Cornstarch; 150 g frozen raspberries; Two pck. Vanilla sugar; 1 pck. cream stiffener; 300 g Whipped cream; 250 g Mascarpone; 5 TABLESPOONS Crème de Cassis liqueur; 5 TABLESPOONS Raspberry Syrup

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

The pear compote with bonnet is available either with liqueur or raspberry syrup. Crown cap labels mark the adult version

COOK TIME
45 mins

TOTAL TIME
165 mins

Ingredients

Servings: 10

1.2 kg ripe pears
1 Lemon
75 g Sugar
250 ml Pear nectar
2 TEASPOONS Cornstarch
150 g frozen raspberries
Two pck. Vanilla sugar
1 pck. cream stiffener
300 g Whipped cream
250 g Mascarpone
5 TABLESPOONS Crème de Cassis liqueur
5 TABLESPOONS Raspberry Syrup

Directions

1
Peel, quarter, core and cut the pears into small pieces. Sprinkle with lemon juice. Caramelise the sugar in a large pot until golden brown. Add pears and deglaze with pear nectar. Simmer covered for about 5 minutes.
2
Stir starch and about 4 tbsp. water until smooth. Stir into the compote, bring to the boil and simmer for about 1 minute. Let cool down for about 30 minutes. Then fold in frozen raspberries.
3
Mix vanilla sugar and cream stiffener. Whip cream until semi-stiff. Mix mascarpone until smooth, stir into the cream. Whip everything together for about 1 minute until stiff, while pouring in the vanilla sugar mixture. Pour cream into a piping bag with a large perforated spout.
4
Divide the compote into ten glasses (each containing approx. 125 ml). Spray mascarpone cream on top. Put it in a cold place. Just before serving, drizzle either crème de cassis or raspberry syrup over the cream.