- 6 sheets white Gelatin
- 1 Lemon (juiced)
- 500 milliliters Elderberry juice
- 2 packets Vanilla sugar
- 2 Pears
- 100 milliliters White wine
- 2 Star anise
- 1 small piece Cinnamon
- 1 cup (200 germas) Whipping cream
- Lemon balm (for garnishing)
Soak gelatine in cold water for 5 minutes. Heat lemon juice and dissolve squeezed gelatine in it. Whisk lemon juice with vanilla sugar and elderberry juice. Pour mixture into four glasses and refrigerate for 3-4 hours.
Rinse and halve pears, core and cut 4 slices for garnishing (set aside), peel the rest of pears and dice. Combine white wine with star anise, cinnamon and remaining vanilla sugar and bring to a boil. Add diced pears and braise for about 3-4 minutes or until pears soften. Remove from heat and cool.
Whip cream, drain pears inn a sieve and remove star anise and cinnamon. Fold pear cubes into cream.Spread pear cream on elderflower jelly and serve garnished with pear slices and lemon balm.