Cooking Instructions
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Step 1
Soak the
Milk (300 mL)
overnight in water, then drain and finely grind them. Mix with the
Eigelben (6)
,
Cream (300 mL)
,
Mandeln (75 g)
,
Rose Water (15 mL)
,
Granulated Sugar (120 g)
, and put into a bag. Vacuum seal on level 1.
Step 2
Peel, halve and core the
Vanillemark (1/2)
. Bring the
Granulated Sugar (25 g)
,
Obstbrand (30 mL)
,
Pears (4)
,
Pear Nectar (100 mL)
, and
Zitronensaft (1)
briefly to the boil, allow to cool down and then put in a bag with the pear halves. Vacuum seal on level 1.
Step 3
Place both bags (pears and ice cream) in the perforated cooking tray. Steam.
Step 4
Steaming 84°C for 25 Mins
Step 6
Take the bag out of the appliance. Shake the bag with the ice cream mixture well and allow to cool. Put the ice cream mixture in a bowl and place in the freezer. Stir occasionally until the mixture stiffens.
Step 7
(Pre-)heat cooking space to 180°C with Hot air
Step 8
Grate the
Mehl (7 g)
and beat the
Eiweiss (1)
. Rub together with the
Mandeln (50 g)
,
Granulated Sugar (25 g)
, and
Schokolade (50 g)
to form crumbs and then spread over a baking tray lined with baking paper. Put into the preheated cooking space. Bake.
Step 10
Hot air 180°C for 8 Mins
Step 11
Arrange the almond ice cream and pears in a dish and garnish with the chocolate streusel.
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