Ingredients (serves 4) :
– 1 tin of pears in syrup
– 12 boudoirs
– 2 eggs
– 250g mascarpone
– 2 tablespoons milk
– 3 vanilla beans
– 60g sugar
– 2 star anise
– juice of one lemon
Recipe:
– Separate egg whites and yolks. Beat the yolks with the sugar and the scraped pulp of a vanilla pod until the mixture whitens.
– Mix mascarpone and milk. Gradually add the egg yolks. Fold in the stiffly beaten egg whites. Mix gently. Chill for 2 hours.
– Drain the pears. Dice and refrigerate. Heat 20cl of the pear syrup with the lemon juice. Remove from heat. Add 2 vanilla pods, split in half, and the star anise. Cover and leave to infuse for 30 minutes.
– Remove the star anise and vanilla pods from the syrup. Dip the boudoirs in the syrup. Divide the boudoirs between the bottoms of 4 verrines. Cover with mascarpone cream and add the diced pear. Decorate with star anise pods and stars. Serve immediately.
