Junior chef
Utensils
Apron
Baking tray
Frying pan
Measuring cup
Pan
Paring knife
Rubber spatula
Sieve
Tablespoon
Timer
Whisk
Cutting board
Kitchen scales
Spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Pear
Halve and core the pear, dice.
Polenta
Pour the milk into a pan, bring to the boil. Stir in the polenta and sugar, reduce the heat, simmer over a low heat for approx. 10 mins., stirring occasionally to form a thick paste. Remove the pan from the heat, allow to cool slightly. Add the diced pear, mix. Spread the polenta on a baking tray, leave to cool.
Medallions
Shape the polenta into approx. 12 equal medallions. Heat the clarified butter in a non-stick frying pan. Fry the medallions in batches for approx. 3 mins. on each side. Remove from the oven, plate up.
To serve
Break the chocolate into pieces, chop finely. Spread the chocolate on top of the medallions. Dust with icing sugar. Stir the yoghurt until smooth, serve with the medallions. kids>
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