- 1kg pear puree
- 800g cream
- 200g milk
- 500g egg white
- 500g sugar
- 16 leaves gelatine soaked.
Pear bavourise
peter Jackson
13th November 2011
Pear bavourise
Whip double cream and milk to soft peaks, store in the fridge.
Whisk egg whites to soft peaks.
Boi...
Ingredients
Method
Whip double cream and milk to soft peaks, store in the fridge.
Whisk egg whites to soft peaks.
Boil sugar ti 118oc
Pour onto eggs whites and whisk until cold.
Warm the pear puree and add the gelatine.
Fold in the whip cream and add the whipped cream.
Pour into moulds and set in the fridge.
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