Cream Pancake with Stewed Pears
medium
·under 60 minutes
Benefits
Preparation stays fresh for several days in the whipper
Ingredients
15 g
powdered sugar
1 pcs.
QimiQ natural
190 g
sugar
30 ml
rum
2 pcs.
star anise
0.5 pcs.
lemon(s), juice and zest
60 ml
lemon juice
190 g
sour cream
2 pcs.
pear(s)
50 g
sugar
1 pcs.
vanilla bean(s)
400 ml
pear juice
1 large pinch
salt
1 pcs.
cinnamon sticks
100 g
flour
4 pcs.
egg(s)
Steps to prepare
1.
Compote recipe
- To make the compote, bring the pear juice, 60 ml lemon juice, vanilla pod, cinnamon, cloves and star anise to the boil in a pan.
- Peel the pears, cut into quarters and remove the core.
- Cut the pieces into quarters again and carefully place in a 1 litre iSi Gourmet Whip with a heat protector.
- Pour the hot stock over it and fit the Rapid Infusion Set.
- Screw on 2 iSi Professional Chargers one after the other and leave to rest for 1 hour (not in the refrigerator). Then de-aerate the bottle by pressing the lever, unscrew the head and remove the compote.
2.
Schmarrn recipe
- Place the flour and lemon zest in a bowl.
- Place a non-stick pan with a little butter on the hob and preheat to medium heat.
- Mix the eggs, salt, vanilla, sugar, sour cream and lemon juice well and pour through the iSi Funnel & Sieve into a 1 litre iSi Whip.
- Screw on 1 iSi Professional Charger, shake vigorously 3-4 times, then screw on another iSi Professional Charger and shake vigorously 10 times.
- Spray the bowl with the flour and mix everything carefully.
- Pour the mixture immediately into the hot pan, cover with a lid and bake over the same heat.
After 5 minutes, remove the lid and reduce the heat. Cut the pancake into quarters, turn carefully and cover again with a lid. - After 5 minutes, remove the lid, turn again and sprinkle with sugar. Tear the pancake and caramelise or toss well.
3.
Mit dem noch lauwarmen Kompott servieren und anzuckern.
Bild © iSi / Karo Pernegger
Benefits
Preparation stays fresh for several days in the whipper