Muffins with Poached Pears
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Caramelita ice cream with mini muffin, pears, caramel sauce & mint leaves.
2 pears, cut into thin slices
A little lemon juice
200 ml of sugar syrup
6-8 mini-muffins, dusted with icing sugar
8 tablespoons caramel sauce
8 scoops of Mövenpick Caramelita
8 leaves of mint
For 6-8 mini muffins:
105 g flour 1/2 cc baking powder
100 g sugar
200 g ground caramel
400 ml milk
80 g butter
Break the softened caramel into small pieces. Heat the milk. Add the caramel to the hot milk and allow to melt, stirring continuously, and remove from the heat. Thicken the mixture by adding butter, and leave to cool.
Break 2 eggs, beat and mix with 70 g of melted butter, stirring until a smooth consistency is obtained. Spread the portions of dough into the sections on a mini muffin mold. Preheat the oven to 180 °C and place the mold on the middle shelf. Leave to cook for 20 minutes at 180 °C. Remove from the oven and leave to cool on a cooling rack.
Sprinkle the pears with lemon juice. Briefly poach the pears in the boiling sugar syrup and leave to cool. Place the mini muffin with the pears and caramel sauce on a plate. Decorate with the mint leaves. Serve with two scoops of Mövenpick Caramelita ice cream.