Cooking pear pudding

Name: cooking pear pudding
Cook time: 25 min
Total time: 415 min
Yield: 16
Ingredients: 1 kg Gieser Wildeman cooking pear; 750 ml Free Feather alcohol free merlot; 1 cinnamon stick; 2 star anise; 150 g granulated sugar; 9 leaf gelatin; 500 ml whipped cream; 500 g Greek yogurt 10%; 6 kletskop; 2 el water

Pudding made from stewed pears with cinnamon and anise served with whipped cream and yogurt.

Ingredients

Kitchen Stuff

1 hand blender or blender
1 cling film
1 turban shape (2.4 liters)

Directions

Peel the cooking pears, cut into quarters and remove the core.
Put them in a pan and add the alcohol-free wine, cinnamon stick, star anise and sugar.
Bring the pears to the boil and cook with the lid on the pan in approx. 30 min. Until done. Allow to cool to room temperature in approx. 2.5 hours in the cooking liquid.
Soak the gelatine leaves for 6 minutes in a large bowl of cold water. Put the whipped cream in a large bowl and beat until stiff.
Put the cooking pears in a high beaker or a blender with about 150 ml of cooking liquid. Purée with the hand blender or in the blender until smooth.
Spatula the puree and the Greek yogurt must whisk through the whipped cream until the mixture is nicely even.
Heat 150 ml of pear boiling water to slightly warmer than hand warm. Squeeze and release the gelatine sheets.
Stir the mixture with a whisk through the whipped yoghurt mixture.
Pour the mixture into the turban shape, cover with cling film and leave to stiffen in the refrigerator for at least 4 hours.
Meanwhile, reduce the remaining amount of the cooking liquid until you have about 50 ml left. This takes approx. 10 min. Allow to cool.
Crumble the chatter cups and sprinkle the visible part of the pudding in the form with ⅔ of the crumbs.
Put a plate on the shape and turn the turban around.
Make a tea towel wet with hot water and wrap around the shape, so the pudding comes out easier. Carefully remove the shape of the pudding.
Mix with a whisk the water through the stew sauce to make it slightly thinner.
Spoon the sauce over the pudding. Sprinkle the rest of the ginger crumbs around the pudding and serve.