Chocolate Vanilla Parfait with Pear Puree

Boil milk with scraped out vanilla pulp. Break the cooking chocolate into pieces and place in a suitable bowl. Pour boiling milk on top and mix everything together, then cool. Beat egg yolks and sugar until creamy. As soon as the amount becomes a little lighter, stir the still boiling chocolate vanilla milk into the yolk mixture in a leisurely manner and chill on iced water. Whip the cream until stiff and stir into the cold chocolate mixture. Pour into portion molds and place in freezer for 8 to 10 hours.

For the pear puree: In a frying pan, bring water, sugar and honey, a few leaves of lemon balm and the juice of half a lemon to the boil. Remove the skin from the pears, cut them in half, remove the core and rub them with the juice of one lemon to prevent them from turning brown. Put the pears in the sugar syrup and simmer for about 10 min until soft. Prepare 4 pear halves in a blender jar to a puree.

Turn out the parfait from the mold, arrange the pear puree in the center of the plate, score the pear halves in a fan shape and place them on top. Place the parfait on top and garnish with lemon balm.

White wine

Tip: Feel free to use better chocolate – the more delicious the result!

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