Recipe Pear and almond galette with cinnamon ice-cream : Practical and Delicious

Recipe Pear and almond galette with cinnamon ice-cream : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pear and almond galette with cinnamon ice-cream. You are currently reading Recipe Pear and almond galette with cinnamon ice-cream : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Pear and almond galette with cinnamon ice-cream requires 8h 10m, cook 30m and serve 4. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Cinnamon ice-cream is a perfect match for light, crisp pear and almond galette.

Ingredients:

11 Ingredients

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  1 sheet (25cm) ready-rolled frozen puff pastry
  
  
  


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  2 tbsp almond meal
  
  
  


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  2 Williams pears, very thinly sliced lengthways
  
  
  


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  2 tbsp brown sugar
  
  
  



• Cinnamon ice-cream



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  2 cups (500ml) thickened cream
  
  
  


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  1 1/2 cups (375ml) milk
  
  
  


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  2 cinnamon sticks
  
  
  


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  2 whole star anise
  
  
  


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  2 strips lemon rind
  
  
  


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  4 egg yolks
  
  
  


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  3/4 cup (155g) caster sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  To make the cinnamon ice-cream, combine the cream, milk, cinnamon, star anise and lemon rind in a medium saucepan over low heat. Bring to a simmer (do not boil). Remove from heat and set aside for 1 hour to infuse.
  
  
  


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  Step 2
  
  
  
  
  Use a balloon whisk to whisk the egg yolks and sugar together until pale and creamyWhile. whisking, gradually add the cream mixture in a thin, steady stream and stir until well combined. Transfer to a clean saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, for 10 minutes or until custard coats the back of the spoon. Remove from heat and set aside to cool.
  
  
  


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  Step 3
  
  
  
  
  Strain mixture into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until firm. Roughly break up the ice-cream with a metal spoon and transfer to the bowl of a food processor. Process until smooth. Return to the metal container. Cover with foil and return to the freezer for 3 hours or until firm.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, to make the pear and almond galette, preheat oven to 200°C. Line an oven tray with baking paper. Place the pastry sheet on the lined tray. Sprinkle evenly with the almond meal.
  
  
  


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  Step 5
  
  
  
  
  Arrange the pear slices over the almond meal, leaving a 1.5cm border. Sprinkle with brown sugar. Bake in preheated oven for 15 minutes or until pastry is puffed and golden brown. Remove from oven and cut into squares. Serve warm or at room temperature with cinnamon ice-cream.
  
  
  

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