Tartlet of the Williams Pear and Crocante Ice Cream

Stir pear puree with Williams brandy and melted gelatin, season with lime juice, finally stir in whipped cream, set amount aside to cool.

Bring whipped cream to a boil with milk and sugar and carefully stir into the two yolks, pull everything together to form a rose, then stir in pear puree and Williams brandy. When freezing in the ice cream maker, add the finely chopped brittle.

Heat the ingredients for the gravy and pour over the pear cubes. Infuse the compote.

Whip egg whites with sugar and juice of one lemon until firm. Cook pear pulp with the wines and spices until a pear paste is formed.

Brush strudel sheets with butter, sprinkle with sugar-cinnamon mixture, fold once or twice, place around a small ring and bake until golden brown.

Half fill the finished pastry shell with pear mousse, place pear compote and a scoop of croquant ice cream on top. Garnish with egg white, scorch, sprinkle with powdered sugar.

Garnish with two dumplings of red compote and lemon balm, perhaps add small Williams chocolates in pear chips.

Serve immediately!

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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