Chocolate Nut Pudding with Caramel Pears U. Marzipan Sabayon

Chocolate nut pudding: Beat the butter with the sugar until creamy. Gradually add the yolks and continue beating. Finely grind the hazelnuts and add them with the pulp of the vanilla pod to the creamy beaten amount form.

Melt the chocolate over a water bath at not too high temperature. Add to the mixture and mix well. Beat the egg whites with 20 g sugar until stiff. Add 1/3 to the chocolate mixture form and stir until smooth. Gently fold in the remaining egg whites. Fill the finished quantity into the greased and sugared ramekins and bake in a bain-marie at 190 degrees in the oven for about 20 minutes.

Caramel pears: Remove the skin from the pears, cut them in half and remove the core. Drizzle with juice of one lemon to prevent them from turning brown. Melt the sugar in a frying pan. Add the pears, toss briefly.

Add the butter and melt. Pour in Cointreau and whipped cream and simmer gently.

Marzipan sabayon: bring milk and marzipan to a boil, infuse for 30 minutes, strain and cool. Stir the marzipan milk, yolks and sugar until smooth and whisk everything together over a water bath until creamy. Remove the kettle from the bain-marie, continue beating a little and season with Amaretto.

Arrange the chocolate-nut pudding with the pears on plates, cover with the sabayon and garnish decoratively with fresh mint.

Tip: Would you rather have milk chocolate or

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