Vanilla Cream with Pear Puree

Ingredients

• 400 g ripe pears (2 ripe pears)
• 0.5 Organic lemon
• 2 tbsp apple syrup
• 250 ml milk (1.5 % fat)
• 1 packet vanilla pudding powder
• 40 g cane sugar (2 tbsp)
• 250 ml buttermilk
• 4 tbsp lingonberries (jar; no added sugar)

Instructions

1. 1.

   Wash, peel, quarter, core and roughly cube the pears.

2. 2.

   Rinse half a lemon hot, dry‑rub it, grate the zest finely and squeeze out the juice.

3. 3.

   Bring pear cubes with lemon juice and zest plus apple syrup to a boil in a pot and simmer for 5–10 minutes over medium heat.

4. 4.

   Remove from stove, blend with an immersion blender until smooth and let cool. Refrigerate.

5. 5.

   Whisk 5 tbsp milk with pudding powder and sugar until smooth.

6. 6.

   Heat the remaining milk in another pot. Stir in the prepared pudding mixture and cook while stirring constantly for 1 minute.

7. 7.

   Pour into a bowl and cool, stirring occasionally to prevent skin formation. Whisk in buttermilk with a whisk. Layer the pudding with pear puree in 4 glasses. Spoon 1 tbsp lingonberries on top and serve.