Recette Pear Belle Kristin | Produits Laitiers de France
dairy-products-from-france.com
Make the base the day before Preheat the oven to 180°C. Dice the Fourme d’Ambert into small pieces. Mi
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Cooking tools:
- Deep fryer
- Mandoline
- Cookie cutter
- Cake ring
- Kitchen scale
- Oven
- Baking sheet
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- Chef's knife
- Cutting board
- Peeler
- Kitchen towel
- Refrigerator
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- Measuring cup
Ingredients
- 65 g Fourme d’Ambert
- 400 g Brillat Savarin
- 145 g blanched almonds
- 90 g walnuts
- 180 g muesli with dried fruit and nuts
- 130 g brown sugar
- 120 g butter
- 100 ml full fat cream
- 4g agar-agar
- 250 g chestnut puree
- 330 ml whipped cream
- 1 l pear juice
- 2 sticks cinnamon
- 4 g agar-agar
- For the poached pears and fried pear slices
- 1 l water
- 250 g sugar
- 2 vanilla pods
- 2 pears
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