Pear and Chocolate Parfait with Caramel Sauce

For the pear-chocolate parfait with caramel sauce, line a freezer-safe mold (e.g. a loaf pan, approx. 0.45L) with plastic wrap.

Cut open the vanilla pod and scrape out the pulp. Separate the eggs. Beat the egg whites with a pinch of salt until very stiff and refrigerate. Beat the yolks, powdered sugar, lemon juice and pulp of the vanilla bean with a mixer in a mixing bowl over steam until nice and thick.

Remove the bowl from the heat and place in a cold water bath. Keep stirring until the mixture has cooled slightly. Peel and core 3 medium pears and steam with a little water, sugar and lemon juice until soft, about 10 minutes.

Let cool and puree 2 pears, cut one pear into small cubes. Alternatively, you can also use canned pears. Whip the cream with 1 tablespoon sugar until stiff and stir into the yolk mixture. Set aside 1/3 of the mixture. Fold in 2/3 of the whipped egg whites.

Then stir in the pureed pears. Pour half of it into the mold. Then spread pear pieces on top and pour remaining mixture on top. Melt the chocolate in a water bath and then let it cool a bit. Then stir the chocolate into the mixture set aside and fold in the remaining beaten egg whites.

Pour immediately on top of the pear mixture and smooth. Cover with plastic wrap and freeze for at least 5 hours. For the caramel sauce, bring the water and sugar to a boil in a stainless steel saucepan. While doing so, keep stirring with a wooden

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