Warm Coffee Cream with Stewed Pears
- For the pears
Pears (preferably Christian Williams)
- 250 milliliters
- 2 packets
Mint leaf (for garnish)
- For the coffee cream
- 500 milliliters
- 1 packet
- 8 teaspoons
- 70 grams
For the pears, peel them and remove their cores. Mix the water with the cardamom pods, cinnamon sticks and vanilla sugar and bring to a boil. Add the pears and cook for 6-7 minutes until al dente. Allow to cool in the liquid.
For the coffee cream, combine 6 tablespoons of milk with the pudding powder. Bring the remaining milk to a boil with the espresso powder, sugar and a pinch of salt. Pour in the pudding-milk, mix well and bring to a boil. Allow to cool slightly, stirring occasionally.
To serve, remove the pears from the liquid and boil until syrupy.
Arrange the pears in bowls with the lukewarm coffee cream and drizzle with the pear syrup. Serve garnished with mint.