Mini chef
Utensils
Apron
Bowl
Measuring cup
Pan
Paring knife
Peeler
Rubber spatula
Stick blender
Tablespoon
Whisk
small bowl
Cutting board
Kitchen scales
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 .
Pears
Peel and core two pears, cut into pieces, core the remaining pear, cut into wedges. Cut the vanilla pod in half lengthwise, scrape out the seeds, place everything in a pan with the water, mix, bring to the boil. Reduce the heat, cover and simmer for approx. 8 mins. until soft. Remove the pear slices and set aside. Puree the rest, leave to cool.
Crème
Add the mascarpone, cream and honey to a bowl, whisk thoroughly until the mixture is stiff, then fold in the pear purée.
Chocolate
Break the chocolate into small pieces,chop finely, add ⅔ to the cream, mix well.
To serve
Divide the cream into small bowls, sprinkle with the remainder of the chocolate. Top with the reserved pear wedges.
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