🍰 Thyme Mascarpone Cream with Pear Hazelnut Chutney and Frozen Pear

Name: Thyme Mascarpone Cream with Pear Hazelnut Chutney and Frozen Pear
Total time: 30 min
Yield: 4 servings
Ingredients: Pears 8 pcs; Olive oil 20 ml; Thyme, fresh 15 g; Honey 1 tbsp; Vanilla pod 1 pcs; Hazelnut kernels, chopped and roasted 50 g; Organic limes 3 pcs; Egg yolks 3 pcs; Sugar 180 g; Water 70 ml; Mascarpone 250 g; Egg whites 3 pcs; Salt pinch; Hazelnut kernels, whole 100 g

1098 kcal · 30 min · 4 servings

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Ingredients

Pears 8 pcs
Olive oil 20 ml
Thyme, fresh 15 g
Honey 1 tbsp
Vanilla pod 1 pcs
Hazelnut kernels, chopped and roasted 50 g
Organic limes 3 pcs
Egg yolks 3 pcs
Sugar 180 g
Water 70 ml
Mascarpone 250 g
Egg whites 3 pcs
Salt pinch
Hazelnut kernels, whole 100 g

Instructions

1. Place 2 ripe pears in the freezer overnight.
2. Cut 6 pears into small cubes.
3. Heat olive oil, 1 sprig of thyme, and honey in a pan.
4. Add the scraped vanilla pod and the roasted, chopped hazelnuts.
5. Add the pear cubes to the hot pan and toss them once.
6. Season the chutney with the zest and juice of 2 limes.
7. Fill the chutney into 4 dessert glasses.
8. Chill the glasses for 30 minutes.
9. Whisk 3 egg yolks with the zest of 1 lime.
10. Put the egg yolk mixture into a bowl for the food processor.
11. Put 4 large thyme sprigs, 60 g sugar, 20 g water, and the juice of 1 lime into a pot.
12. Bring the mixture in the pot to a boil.
13. Remove the thyme sprigs from the pot.
14. Beat the egg yolks in the food processor until creamy.
15. Slowly add the hot thyme-sugar mixture to the egg yolks while stirring.
16. Beat the egg yolks until foamy.
17. Stir in mascarpone once the mixture has cooled slightly.
18. Whip 3 egg whites until stiff.
19. Add 1 pinch of salt and 1 tablespoon of sugar while whipping.
20. Gently fold the whipped egg whites into the mascarpone cream.
21. Put 100 g sugar, 50 ml water, and 2 thyme sprigs into a pan.
22. Bring the mixture in the pan to a boil.
23. Remove the thyme sprigs from the pan.
24. Add the hazelnuts to the pan.
25. Stir constantly until the sugar caramelizes and the hazelnuts are shiny.
26. If the water evaporates and the nuts crumble, keep stirring until they shine again.
27. Place the caramelized hazelnuts on a baking sheet lined with baking paper.
28. Let the hazelnuts cool down.
29. Take the glasses out of the refrigerator.
30. Sprinkle the chutney with the caramelized hazelnuts.
31. Grate the frozen pear over the dish using a fine grater.
32. Enjoy your meal!

Nutrition per serving

kcal: 1098
Protein: 13 g · Fett/Fat: 68 g · Carbs: 119 g