Bavarese with pears, cooked in red wine

Step 1

Pear peel and cut into thin slices.
put in a saucepan with wine and 400 g. of sugar.
put on fire for about 30 minutes to the wine sauce should thicken /.

Step 2

Pour the gelatin with cold water, give it to swell / 20 minutes /.

Step 3

Put on fire the milk.
beat the egg yolks with 200 g sugar.
whisking constantly, add the milk.
put on fire and bring to a thick mass / 2/3 minutes.

Step 4

Remove from heat and add the squeezed gelatine.
stir until it dissolves.

Step 5

Add biscuit / chopped / liqueur.
stir, cover with cling film and refrigerate for 1 hour.

Step 6

Separately whip the cream.
pull the cream from the fridge, add the whipped cream and carefully mix everything.

Step 7

Fill cream pastry cups.
put it in the refrigerator for at least 2 hours.

Step 8

In a bowl place 2 tablespoons of syrup.
put bavarese, decorate with biscuit crumbs and baked pears.