Caramel Cream with Pears

Put sugar in a saucepan, turn golden brown in 5 min at low temperature. 3/4 liter. Pour cold milk. Add salt. Stir well. Bring to a boil. The caramelized sugar must be completely dissolved. Remove from heat.

Mix vanilla pudding powder in a mug with the remaining milk. Stir into the hot milk. Return to the kitchen stove and let it bubble up once while stirring.

Egg yolks in a mug form. Mix with 2 tablespoons of pudding and add back to the mixture.

Rinse pears under cold water, peel, quarter and remove core. Sprinkle the pear quarters with juice of one lemon. Fill cream into a sufficiently large bowl. Place 6 pear quarters on top with the wide side facing the center. Leave 2 quarters for garnish. Cool the cream.

Just before serving, whip whipped cream until stiff. Place the pears on top of the cream. Fill whipped cream into a piping bag and garnish the cream with it. Sprinkle with chocolate chips. Refrigerate until ready to serve.

Menu 5/171

Tip: Use better chocolate – the better the result will taste!

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