Desserts
Pear and cottage cheese cupcake
Ingredients
For 4 personsto the pear layer
25 dkg
Mizo lactose free natural yoghurt
4 dkg
birch powdered sugar
1 whole
vanilla sticks
2 pcs
ripe pears
1 teaspoon
ground cinnamon
2 whole
star anise
3 tablespoons
natural cashews and almonds mixed
4 dkg
xylitol
1 teaspoon
ground cinnamon
1 teaspoon
garam masala
Instructions:
Melt the birch sugar in a non-stick pan, add the garam masala, cinnamon and the chopped seeds. Heat until it becomes syrupy and begins to brown, at which point remove it from the heat. With constant stirring, allow to cool enough that the sugar sticks to the seeds, but they should not fully stick together. Spread on silicone baking paper and allow to solidify overnight. Brake up the stuck grains the next day.
Squeeze the cottage cheese through a sieve, then mix it with the yoghurt, powdered sugar and vanilla seeds. Peel a pearl, remove the core, slice the fruit flesh and simmer it with cinnamon, anise and very little water.
Arrange the pears in the glasses, pile the cottage cheese cream on their top and sprinkle them with the seeds