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"Healthy Planet & Green Life"
Jelly pear pudding with chocolate almond crumble
900 ml water
200 g cane sugar
100 g butter, unsalted, chilled and diced
85 g all purpose flour
60 g dark chocolate
45 g almond flakes
8 pcs pears, cored, peeled
1 1/2 tbsp gelatin, unflawored, powder
Pour water in large pot and bring to a boil; add 190g sugar and continue boiling until sugar is dissolved.
Reduce the heat; place pears into syrup and poach for 12 minutes. Turn off heat and set aside to cool to room temperature. Remove cores and dice finely.
Take 300ml the cooled poaching liquid and put into a separate saucepan. In separate bowl, mash half of the pears and combine with poaching liquid.
Stir gelatin in 600ml remaining water and turn on the heat: when it starts to boil, stir in prepared mashed pears and bring to a gentle boil for 3 minutes; cook, stirring often.
Pour the contents into a serving dish, transfer into the fridge to set.
For the almond crumble; combine flour, almonds, remaining sugar, and butter in food processor.
Pulse until you have crumbly mixture; set onto baking sheet and bake in preheated oven for 15 minutes at 200°C or until golden.
Remove and add dark chocolate; set aside to cool.
To assemble dessert; top pudding with remaining pears and prepared almond crumble.
High in fiber
High in iron
High in vitamin A
General (in 1 portion)
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: