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Mydreamfeathers
Mascarpone pie with stewed pears and honey nuts
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Ingredients
Directions
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Soak the gelatine for about 10 minutes in a layer of cold water. Heat the lemon juice with the vanilla sugar without cooking and dissolve the gelatine. Beat well and allow to cool.
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In a bowl with a mixer, first unscrew the mascarpone. Pour in the whipped cream and beat for a few minutes at a low setting. Pour the cooled gelatine while you continue to beat until everything is mixed well.
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Pour this mixture onto the almond base, cover with foil and put in the refrigerator for at least 1 hour to stiffen.
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Roast the almond shavings for the topping in a dry, hot frying pan.
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Let the stewed pears drain in a sieve. Put the cake on a plate and garnish the top with the cooking pear, almonds and pecans. Dust light with powdered sugar.
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Nutrition
730Calories
Sodium0% DV0.1g
Fat80% DV52g
Protein30% DV15g
Carbs15% DV46g
Fiber16% DV4g
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