Pear Bomb

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Ingrédients pour 6 portions
  • 120 g Pâte filo fraîche [pour un strudel], 1 paquet
  • Beurre,
  • For the cream
  • 250 g QimiQ Whip Vanille, réfrigéré
  • 2 Poire(s),
  • 2 cs Raisins secs
  • Beurre, fondu
  • 50 g Sucre glace
  • Zeste de citron
  • 100 g Purée de poire, conserve
  • Cannelle
Preheat the oven to 190°C (conventional oven).
Preprepare the pastry according to the instructions on the packet. Grease coffee cups with butter and layer with three sheets of pastry. Brush with butter, bake in the preheated oven for approx 10 minutes. Allow to cool.
Lightly fry the diced pear and raisins in butter and allow to cool.
Whip the cold QimiQ Whip with icing sugar and grated lemon peel until doubled volume has been achieved. Add the pear puree, diced pear and cinnamon to taste.
Fill the QimiQ Whip cream into the coffee cups with the cold pastry and serve.

Valeur nutritive par recette

calorific value 6173 kJ
Calories 1472 kcal
Proéines 1 g
Glucides 1 g
Lipides 1 g
Cholestérol 0 g

Valeur nutritive par 100g

calorific value 617211 kJ
Calories 147189 kcal
Proéines 2 g
Glucides 23 g
Lipides 5 g
Cholestérol 0 g