Semi-Frozen Pear with Beet Foam

1. core the peeled, halved pears.

Bring mineral water, wine, spices and juice of one lemon to a boil. Steep the pears in it for about 2 minutes. 3.

Take out four half pears. Soften the remaining pears and mash them with the liquid in a hand blender.

4. strain through a sieve, cook until viscous and cool.

5. beat egg, egg yolk and sugar in a bain-marie until creamy, remove and stir until cold.

Whip the cream until stiff. Mix the egg foam with the pear puree and the pear brandy, fold in the whipped cream.

Freeze in a loaf pan for 6 hours.

Boil beet juice and sparkling wine to one eighth of a liter.

9. beat with the remaining ingredients in a hot water bath until creamy and season.

10. turn out the pear ice cream and serve it sliced with the beet foam and fanned out pear halves.

Chef: Josef Viehhauser, Hamburg **

Tip: Always use aromatic spices to refine your dishes!

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