Filter
Reset
Sort ByRelevance
Cam1988
Perenspoom
Alcoholic ice-cream drink with pear and fresh mint.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the pears and cut into pieces. Squeeze out the lemon.
-
Cook the pears with the lemon juice, apple juice and possibly the vodka and the fresh mint leaves for 15 minutes on low heat.
-
Allow to cool completely. Puree the mixture in the blender or food processor, scoop it in a deep freezer and put it in the freezer for 2 hours.
-
Puree the semi-frozen pear sorbet after 2 hours with a hand blender to prevent coarse ice crystals.
-
Let the perensorbet soften slightly in 5-10 minutes. Spoon a ball of pear sorbet in each glass and pour champagne on it. Garnish with the coin.
Blogs that might be interesting
-
5 minAppetizermayonnaise, milk, lemon juice, worcestershiresauce, white pepper and salt, thinly sliced beef tenderloin (self-cut or ready-to-eat beef carpaccio, operating department or from a refrigerated compartment),antipasti carpaccio
-
25 minAppetizerMussels, winter carrot, butter, onion, leeks, celery, garlic, dry white wine, creme fraiche, Zaanse mustard, parsley,mussels with mustard sauce
-
25 minAppetizerwinter carrot, celery, camembert cheese, ground cumin,melting camembert in oven
-
25 minAppetizerdark rye bread, dark beer, Meat bouillon, lemon, sour cream, small cooked red beet, thin leeks,danish beer soup
Nutrition
140Calories
Sodium0% DV2mg
Fat42% DV27g
Protein48% DV24g
Carbs5% DV15g
Fiber4% DV1g
Loved it