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Neil Gordon
Chocolate pear semifreddo
A tasty recipe. The lactose-free dessert contains the following ingredients: Conference hand pear (or other hand pears).
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Ingredients
Directions
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Peel the pears, cut into quarters and remove the cores. Cut the flesh into pieces. Puree the pears, cinnamon, powdered sugar and the lemon juice with the hand blender.
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Break 250 grams of chocolate into pieces. Put the chocolate and Soya cuisine in a saucepan and melt on low heat while stirring.
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When the mixture is nice and smooth, add the mashed pear. Allow to cool slightly. Pour the mixture into the freezer and let it freeze in 3 hours. Stir every 30 minutes for the first 2 hours.
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Divide the semifreddo over 4 bowls and scrape the rest of the chocolate over it.
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Nutrition
746Calories
Sodium35% DV835mg
Fat65% DV42g
Protein16% DV8g
Carbs28% DV84g
Fiber16% DV4g
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