Movenpick ice cream was created in 1960 by the chef of the restaurant at a 5-star hotel in Switzerland. And only after Movenpick became available in stores. Today he conquers the hearts of gourmets both solo and as part of inventive culinary masterpieces – in desserts, salads and even hot dishes.
Gastronomy masterpieces are an exquisite combination of incompatible. So it seems only at first glance. Today, exquisite dishes can and should be created at home. Fragrant caramelized pear, spicy goat cheese, strawberries, thyme, nuts. In order for your kitchen to be born an amazingly thin, unusual dish, an elegant accent is needed – a pear Movenpick sorbet.
Ingredients:
Salad root
3 pears
50 g butter
100 g of sugar
1 tbsp. l. lemon juice
50 g of soft goat cheese
50 ml of cream (23%)
20 g of cedar nuts
Fresh strawberries
Pear molenpick sorbet
1 h. l. lemon juice
Salt pepper
2 twigs of thyme
For refueling:
2 tbsp. l. Acute grave Thai sauce
1 tbsp. l. honey
2 tbsp. l. olive oil
Salt
Preparation instructions
Peel pears from the peel and core, cut into long slices. Melt the butter in the preheated pan, add sugar and lemon juice, bring to the condition of the syrup, then put 2/3 pears and beamelize for 5-7 minutes, cool. The remaining slices sprinkle with lemon juice.
Combine Thai sauce, honey, olive oil, a pinch of salt, add the leaves of the root of the root and mix.
Beat soft goat cheese with a mixer with cream until homogeneous consistency, add ground pink pepper and finely chopped thyme.
Put the pieces of caramelized and fresh pears on the plates, cover with goat cheese with cream. Put the root and pieces of strawberries tilted by sauce nearby, add fried cedar nuts.
Before serving, lay out the ball of the Movenpick “Gear” sorbet.
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