Sloe Jam with Pear Cream

Ingredients

• 6 sheets white gelatin
• 1 lemon (juice only)
• 500 ml sloeberry juice
• 2 packets vanilla sugar
• 2 pears
• 100 ml White wine
• 2 star anise
• 1 small piece cinnamon
• 200 g whipping cream
• Lemon balm (for garnish)

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. Warm lemon juice and dissolve the lightly squeezed gelatin in it. Stir lemon juice with one packet of vanilla sugar into the sloeberry juice. Divide the mixture among four glasses and chill in the refrigerator for 3-4 hours until set.

2. 2.

   Wash pears, halve them and cut 4 thin slices for garnish. Remove cores. Peel pears and dice finely. Boil white wine with star anise, cinnamon and remaining vanilla sugar. Steam pear slices and pieces in the broth for 3-4 minutes until just tender. Let the pear mixture cool.

3. 3.

   Whip cream to stiff peaks, strain pears through a sieve, remove star anise and cinnamon. Fold diced pears into the cream. Spoon pear‑cream over the sloe jam and garnish with pear slices and lemon balm.