Muffins with Poached Pears
Caramelita ice cream with mini muffins, pears, caramel sauce and mint leaves.
2 pears, cut into thin slices
A little lemon juice
200 ml sugar syrup
6-8 mini muffins, dusted with icing sugar
8 tablespoons caramel sauce
8 scoops of Mövenpick Caramelita
8 mint leaves
For 6-8 mini muffins:
105 g flour
Pinch of 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 then remove from the heat.
Thicken the mixture by adding butter.
Leave to cool.
Break 2 eggs, beat and mix with 70 g of melted butter, stirring until a smooth consistency is obtained.
Pour the dough into a mini-muffin mould.
Preheat the oven to 180 °C and place the mould 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 boiling sugar syrup and leave to cool.
Arrange the mini muffin with the pears and caramel sauce on a plate.
Decorate with mint leaves.
Serve with two scoops of Mövenpick Caramelita ice cream.