Cornelian Cherry & Red Wine Espuma with Spiced Pears
A fruity red-wine espuma paired with pears gently poached in warming winter spices.
ā±ļø Prep: 15 minš³ Cook: 10 min
Nutritionper per 300 g portionāŗ
150
Calories
1g
Protein
25g
Carbs
5g
Fat
Ingredients
For the Espuma
| 0.5 cup | 120 ml | cornelian cherry jam |
| 1.25 tbsp | 19 ml | red wine |
| 1.25 cup | 300 ml | heavy cream |
| 1.25 tbsp | 19 ml | powdered sugar |
For the Spiced Pears
| 2 pcs | pears | |
| 2 tbsp | 30 ml | sugar |
| 1 cup | 240 ml | water |
| 1 pcs | cinnamon stick | |
| 1 pcs | star anise | |
| 4 pcs | cloves |
Instructions
- Mix together the cornelian cherry jam, red wine, cream and powdered sugar and pass through the funnel & sieve into a 0.5 L whipper.
- Screw on 1 cream charger and shake vigorously.
For the spiced pears:
- Peel, quarter and core the pears.
- Briefly bring to the boil in a brew of the sugar, water, cinnamon stick, star anise and cloves.
- Remove from the heat and allow to cool in the brew.