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Malvapudding avec glace à la poire pochée et chips de poire

Malvapudding, un dessert typiquement sud-africain. Servez ce gâteau sucré avec le Durbanville Hills Cape Honey Bee Noble Late Harvest bien frais.Les saveurs d’agrumes, de miel, d’abricots secs et de figues mûres s’expriment parfaitement dans ce plat.

Ingrédients

1units.piècesŒuf
15units.millilitreBicarbonate de soude
15units.millilitreBeurre fondu
125units.grammeFarine
125units.grammeBeurre
15units.millilitreconfiture d’abricots
15units.millilitreVinaigre de vin blanc

125units.millilitreCrème

15units.millilitreSucre glace
1units.piècesPoire

250units.millilitredurbanville hills cape honey bee noble late harvest
250units.millilitreEau
4units.piècesPoires
2units.piècesBâtons de cannelle

250units.millilitreLait
125units.grammeSucre
4units.piècesJaunes d'œufs
250units.millilitrecrème entière

Préparation

the sauce will soak into the pudding.
  • Serve the warm malva pudding with poached pear ice cream and pear chips.

    • they will become even crispier as they cool.
  • For the poached pears, bring the wine, water, sugar, and cinnamon sticks to a boil in a small saucepan.
  • Peel the pears, remove the core, and then halve them lengthwise.
  • Carefully add the peeled and halved pears to the saucepan and poach for 20 minutes, or until they are soft.
  • Carefully remove the pears from the pan with a slotted spoon and blend them in a food processor until smooth. Set aside until needed.
  • For the ice cream, pour the egg yolks and sugar into a medium saucepan and heat over low heat.
  • Immediately start whisking the mixture until it begins to turn light yellow and everything is well combined.
  • In another small saucepan, heat the cream and milk over medium heat until it just begins to bubble.
  • Gradually add this warmed cream and milk to the egg mixture while stirring. Return to the heat, but do not let it boil.
  • Keep stirring until the mixture starts to thicken and can coat the back of a spoon. Then remove from the heat. This creamy mixture is also called 'custard'.
  • Add the pear puree to the custard and mix well.
  • Pour the pear custard into an airtight container and place it in the fridge until completely cooled.