Pinot Blanc Cream with Core Oil Whipped Cream




Rating: 3.72 / 5.00 (47 Votes)


Total time: 1 hour

Servings: 6.0 (servings)

Ingredients:










For the fruit topping and jelly:









For the kernel oil whipped cream:







Instructions:

For the Pinot Blanc cream with kernel oil whipped cream, first prepare the crème. Soak gelatine leaves in water. Mix yogurt and all ingredients until smooth. Warm the wine slightly and dissolve the gelatine leaves in it. Stir into the crème while warm by hand and pour into glasses. For the fruit topping and gelle, boil white wine with the lime juice, cinnamon and sugar, peel and core pears, cut into small cubes and add. Cook until soft and let cool. Pour pear pieces through a sieve and collect the liquid. Stir the cake jelly powder into this and boil according to package instructions and cool slightly. Pear cubes on the crème in the glasses, pour the jelly and refrigerate.For the Kernölschlagobers fill the whipped cream in the machine, add powdered sugar, cinnamon and Steirerkraft pumpkin seed oil g.g.A. Stickpack, close and screw in the cartridge. Shortly before serving dressieren, sprinkle with Steirerkraft pumpkin seeds chopped and drizzle a little Steirerkraft pumpkin seed oil PGI.

Serve the Pinot Blanc cream with pumpkin seed oil whipped cream.

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