The most delicate dessert.
|Cooking time 120 minutes||Number of servings 25|
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 /.
Pour the gelatin with cold water, give it to swell / 20 minutes /.
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.
Remove from heat and add the squeezed gelatine.
stir until it dissolves.
Add biscuit / chopped / liqueur.
stir, cover with cling film and refrigerate for 1 hour.
Separately whip the cream.
pull the cream from the fridge, add the whipped cream and carefully mix everything.
Fill cream pastry cups.
put it in the refrigerator for at least 2 hours.
In a bowl place 2 tablespoons of syrup.
put bavarese, decorate with biscuit crumbs and baked pears.