Pear soup with dumplings
Soups are great to experiment with. Sparkling wine goes great with this extravagant soup. And it is also its main ingredient.
DE LUXE PEAR SOUP WITH PISTACHIO-DIPPED RICOTTA-VANILLA DUMPLINGS
Ingredients:
2 pears
200g ricotta cheese
50g pistachios
50g crystal sugar
lemon zest (of 1 lemon)
1 egg
50g semolina
Mint leave for decoration
50g honey
1 vanilla pod
0.5 L Hubert De Luxe
Preparation:
Caramelize the honey slightly and add 2 dcl sparkling wine, add one grain of fresh vanilla, boil and add small balls cut out of the pears in the hot sparkling wine. Stop boiling, cool and let sit in the fridge overnight. Take the pears out. Mix ricotta with the semolina, lemon zest and an egg, form small dumplings (3 – 5 cm in size), boil in salted water and roll in a crushed pistachio and crystal sugar mixture. Before serving, fill the cooled pears with 3 dcl of chilled Hubert de Luxe. Pour soup into plates (1.5 cm from the bottom), place 3 dumplings in the middle and decorate with a cut-out piece of a pear and a mint leaf.
Best served with chilled
Hubert de Luxe.
Recipe by chef
Andrej Zedníček.
Video Recipe:
