150 grams | pear juice |
100 grams | cream |
30 grams | sugar |
3 | long peppers |
50 grams | egg yolk |
20 grams | corn starch |
Mix the pear juice with the cream, the sugar and the long peppers. Now cover the pan with a lid and bring it to a simmer. Then turn off the heat and let it infuse for 1 hour. After that add the egg yolk and the corn starch. Mix it well and then while stirring bring it to a boil to thicken it. Once thickened transfer it on a fine sieve and press it through. Then cover it and let it cool down in your fridge. Mix it once more and fill a piping bag and keep it in your fridge for later.
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