This recipe with La Divine is by Nicole Darchambeau. Serve with a La Divine from Silly chilled to between 7 and 10°C.
Ingredients
15cl La Divine
2 firm pears
3 egg yolks
4 tablespoons unrefined cane sugar
Steps
1 / Peel and quarter the pears, then core and dice them.
2 / Heat up half the beer in a saucepan and poach the pears at a high temperature without stirring. Sprinkle with a tablespoon of the cane sugar. The pears will absorb the liquid and caramelise slightly. Divide into your serving dishes.
3 / Pour the egg yolks and 3 tablespoons of cane sugar into a heatproof dish. Beat using an electric whisk, until you have created a mousse with plenty of air. Add the beer and continue to whisk.
4 / Heat this sabayon mixture in a bain-marie while continuing to whisk. The mixture will bulk up. When it is three times its original size, remove from the bain-marie and pour the sabayon over the caramelised pears. Serve immediately.