If you prefer dark chocolate...
In that case, melt 200 g of dark chocolate (a bar) in the microwave for 4 minutes without adding any cream.
Stir once it’s out, let it cool a little so as not to « split » the whipped cream, and pour into the glasses.
Pears with chocolate and Mars bar
This recipe is inspired by the iced chocolate pears in the September/October 2015 special issue of Cuisine Actuelle, dedicated to quick recipes. With a few differences, though, since Cuisine Actuelle suggests a pear sorbet topped with whipped cream, flaked almonds and melted Mars bar.
I replaced it with poached pears, then kept the other ingredients. I made it with Comice pears, a very fleshy, very sweet variety.
Up to you to choose!
Seasons & months
Preparation
-
Step 1
Peel six large pears and remove the cores with an apple corer.
Make a syrup with one litre of water and 200 g of sugar. When it’s simmering, poach the pears for 15 to 20 minutes if they’re ripe, a little longer if less so. Lay a sheet of baking paper on the water, and even a little lemon juice to keep the fruit’s colour.
Drain the pears.
-
Step 2
If you’ve decided to make your own whipped cream:
– whip 20 cl of cream with a beater and the sugar (added at the end) to soft peaks
– or put the cream and the cane syrup into a siphon, insert the cartridge and shake the siphon.
Melt the Mars bars in 10 cl of single cream.
Toast the flaked almonds in a dry pan… careful, watch them closely, as it happens very, very fast.
-
Step 3
Put the roughly chopped pears into small glasses.
Add the whipped cream, the melted chocolate (Mars) and the almonds.
Serve immediately.
Nutritional values
per serving
Recette pour 1 personne
Calories
613
kcal
Protein
3,9
grams
Carbohydrates
92,8
grams
Fat
25,2
grams
Fibre
5,8
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
