Poached pear with vanilla cotta

Peel the whole pears with a peeler and rub them with lemon juice against discoloration.

Peel the cleanly scented lemon and orange and cut the peels into thin strips. Press the fruits.

Bring this juice, strips of peel, liquor and water to the boil and poach the pears for about 10 minutes against the boil until they are soft.

Roast the shaved almonds in a dry, hot skillet until lightly browned.

Mix the ricotta with the marrow of the vanilla pod and the icing sugar.

Serve the pear on a plate sprinkled with almonds with the vanilla lettuce and garnish with the orange and lemon peels.