Caramelized doyenne du comice with firm yogurt and sinascrumble

Name: caramelized doyenne du comice with firm yogurt and sinascrumble
Total time: 85 min
Yield: 4
Ingredients: 40 gram butter; 2 leaf gelatin; 1 orange; 100 gram flour; 50 gram sugar; 1 vanilla bean; 2 tablespoon sugar; 250 gram Greek yoghurt; 4 doyenne du comice pears; 1 teaspoon butter; 4 tops mint

Ingredients

Directions

Cut the butter into cubes and put in the freezer for 10 minutes.
Soak the gelatine in ice cold water for at least 5 minutes.
Grate the peel of the orange and squeeze out the orange.
Strain the juice.
Make a crumble dough of the flour, sugar, butter and orange peel with your hands.
Crumble the dough in an oven dish and set it uncovered for at least one hour in the refrigerator.
Remove the pith from the vanilla pod with a knife.
Heat half of the orange juice briefly in a small frying pan over high heat and dissolve the sugar.
Turn off the heat and dissolve the gelatine and the vanilla juice.
Mix the juice with the yogurt and spread over whiskey glasses.
Cover well with plastic film and let it stiffen for at least one hour in the refrigerator.
Preheat the oven to 150 degrees.
Bake the crumble in the oven for about 15 minutes.
Allow to cool slightly and then break into pieces.
Peel the pears and cut into equally large cubes of an inch.
Heat the remaining orange juice and the tablespoon of butter in a frying pan over medium heat.
Let light brown.
Raise the heat and immediately add the pears.
Heat the pears for about one minute until they are lightly colored but not done.
Spread over the glasses with the yogurt and put the crumble on it.
Garnish with the mint and serve immediately.