Pear and Ginger Ice Cream
Preparation : 25 min
Cooking : 0 min
Total time : 2 h 25 Rest : 2 h
6 people
500 ml pear nectar
3 cm fresh ginger
6 egg yolks
75 g sugar
0.5 tsp agar agar
6 canned pear halves in syrup
100 g dark baking chocolate (75%)
100 ml single cream
40 g butter
RECIPE STEPS
1
Peel the ginger, cut it into slices and immerse for 1 minute in boiling water.
Drain and chop the ginger.
- 3 cm fresh ginger
2
Boil the pear juice with the chopped ginger.
- 3 cm fresh ginger
- 6 canned pear halves in syrup
- 500 ml pear nectar
3
Whip the egg yolks, sugar and agar-agar with a whisk.
Slowly pour the boiling juice over the mixture, constantly stirring with a whisk.
- 6 egg yolks
- 75 g sugar
- 0.5 tsp agar agar
4
Return the mixture to the saucepan and cook until it is thick enough to coat your spatula (83/85 ° C).
5
Immediately pass through a fine strainer, pressing strongly to collect as much ginger pulp as possible.
6
Cover with cling film and leave to chill for 2 hours in the fridge.
7
Meanwhile, slowly melt the crushed chocolate and then add the cream. Smooth the mixture with a spatula then incorporate the butter to give it a shine.
- 100 g dark baking chocolate (75%)
- 100 ml single cream
- 40 g butter
8
Pour the mixture into the Gelato Expert and run the Italian ice cream mode.
9
Serve immediately or transfer into a container to store in the freezer (-15°C).
10
Arrange the ice cream in a cup, place the poached pear halves on top and cover with hot chocolate sauce. Sprinkle with toasted almonds flakes.