Pear and Prune Salsa in Mascarpone Cream

[Pear salsa]

Pear and Prune Salsa in Mascarpone Cream

Category: Culinary recipes

Ingredients
Mascarpone cream:
Mascarpone home	360 g
Egg yolks	4 things.
Powdered sugar	4 tbsp. l.
Cream 33%	140 ml
Pear syrup (from making salsa with pears)	70 ml
Gelatin	6 g
Pear salsa:
Pears type "President" (which can be boiled)	2 medium
Water	200 ml
Sugar	100-150 g
Semi-sweet / sweet wine	100 ml
Prunes with nuts in red wine:
Large prunes	15-20 pcs.
Walnuts	15-20 pcs.
Sugar	75 g
Semi-sweet red wine	75 ml
Lemon strips / zest - 1/2 lemon
Lemon juice	1/2 pcs.
Water until coated with prunes.

Cooking method

• Pear salsa
  
• Peel the pears, cut in half, core and vein.
  
• Put pears in a ladle, add sugar, pour wine.
  
• simmer pears on very low heat until they are almost soft and transparent in appearance.
  
• Set aside pears from heat, and let cool until cold and soak in syrup for 6-8 hours. store pears until the salsa is prepared in syrup.
  
• Pour 70 ml. syrup for dissolving gelatin for cream.
  
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• Prunes with nuts in red wine
  
• Rinse the prunes with hot water, steam the prunes a little, stuff it with walnut halves.
  
• Put prunes with nuts in a ladle, add sugar, red wine, lemon zest, lemon juice, add enough water to cover the fruit.
  
• Boil the prunes for about 15 minutes over low heat until the nuts become soft.
  
• remove fruits from heat, cool, refrigerate for 6-8 hours, let it brew.
  
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• Mascarpone cream
  
• Dissolve gelatin with pear syrup, let it brew, heat in a microwave until hot (do not boil!).
  
• We take 🔗, transfer to a bowl.
  
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• Grind the yolks with powdered sugar in a separate bowl.
  
• Mix the crushed yolks with the mascarpone - beat.
  
• Whip the cream 33% into a strong foam, add to the mascarpone, beat again.
  
• Add the melted gelatin to the cheese, beat well again in an airy foam.
  
• Put the resulting cream in the refrigerator until it solidifies. but we will first make the salsa dessert and then put it in the refrigerator to set.
  
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• Forming desserts
  
• Cut the chilled pears into large pieces.
  
• Cut the chilled prunes into large pieces, you can also leave it whole.
  
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• 1. put a layer of prunes on the bottom of the bowl, on top a layer of mascarpone cream, a layer of pears, a layer of cream. put the bowl to cool in the refrigerator until the cream hardens.
  
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• We will serve salsa with cream right in the bowl and eat it with a teaspoon with great pleasure.
  
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• 2. put prunes, cream, pears, cream in layers. so that the juice from the cylinder does not flow out before solidification, wrap the bottom of the mold with foil. We put the forms in the refrigerator until they solidify. Serve the salsa with cream without the form, carefully removing the form.
  
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Note

All this is done quickly - it takes longer and more to describe the process itself!

First I made homemade mascarpone and chilled it in the refrigerator.

Then I made salsa from pears and prunes and set it to infuse and cool in the refrigerator as well.

The next day I prepared a mascarpone cream and filled the molds and bowls with it and put the cream in the refrigerator to freeze.

It is very high in calories - and also very tasty, and it is impossible to resist !!! Therefore, I rarely cook such sweets.

Cook with pleasure and bon appetit!