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Cornelian Cherry Red Wine Espuma with Spiced Pears

Cornelian Cherry Red Wine Espuma with Spiced Pears
  • 300 ml heavy cream
  • 30 g sugar
  • 20 g powdered sugar
  • 1 × star anise
  • 20 ml red wine
  • 1 × cinnamon sticks
  • 2 × pear(s)
  • 250 ml water
  • 100 g cornelian cherry jam
  • 4 × cloves

Ingredients

  • 300 ml heavy cream
  • 30 g sugar
  • 20 g powdered sugar
  • 1 × star anise
  • 20 ml red wine
  • 1 × cinnamon sticks
  • 2 × pear(s)
  • 250 ml water
  • 100 g cornelian cherry jam
  • 4 × cloves
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Preparation:

Mix the cornelian cherry jam, red wine, heavy cream and icing sugar, and pour through the iSi Funnel & Sieve into a 0.5 l iSi Whipper.

 

For the spiced pears, peel two, not too soft, pears, quarter them and decore them. Bring the pears to the boil once in a stock made from sugar, water, one cinnamon stick, one star anise and four cloves, remove from the stove and allow to cool in the stock.

 

Put the pears into a glass and crown with the Espuma.

Recipe by Susi Liedl, food blogger, Prostmahlzeit (Austria)

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