{"id":194552,"date":"2021-06-15T12:12:38","date_gmt":"2021-06-15T10:12:38","guid":{"rendered":"https:\/\/www.hoog.design\/?p=194552"},"modified":"2024-04-19T11:02:26","modified_gmt":"2024-04-19T09:02:26","slug":"peren-met-vanille-en-sabayon-van-moscato","status":"publish","type":"post","link":"https:\/\/www.hoog.design\/nl\/peren-met-vanille-en-sabayon-van-moscato","title":{"rendered":"Peren met vanille en sabayon van Moscato"},"content":{"rendered":"\n

Nagerecht<\/em><\/strong>
Franse keuken<\/a>
Bereidingstijd: 30 minuten (+20 minuten wacht-\/oventijd)
Voor 4 personen<\/p>\n\n\n\n

Ingredi\u00ebnten<\/p>\n\n\n\n

Peren<\/strong>
2 rijpe handperen
\u00bd citroen
1 vanillestokje
1 el gepelde pistache
\u00bd el poedersuiker<\/p>\n\n\n\n

Zabaglione<\/strong>
4 eidooiers
20 g suiker
100 ml Moscato<\/p>\n\n\n\n

Materialen<\/strong>
\u2022 inductiekookplaat
\u2022 (combi)stoomoven
\u2022 gasbrander (blowtorch)<\/p>\n\n\n\n

Bereiding<\/p>\n\n\n\n

Peren<\/strong>
\u2022 Verwarm de (combi-)stoomoven voor op 80 \u2103 (100% stoom)
\u2022 Schil de peren, maak ze schoon en snijd ze in 8 parten.
\u2022 Halveer het vanillestokje, schraap de zaadjes eruit en vermeng die met een theelepel Moscato, het citroensap en een snufje zout.
\u2022 Vermeng het fruit voorzichtig met dit mengsel en leg de peren in een stoomoven-bak. Plaats de peren 5 minuten in de stoomoven.
\u2022 Hak de pistache nootjes grof. Zet een pan op de inductieplaat, stand 6.
\u2022 Rooster de pistache in de droge pan tot ze beginnen te kleuren. Voeg dan de poedersuiker toe en verhit tot deze gesmolten is. Haal van het vuur en laat al roerende afkoelen.<\/p>\n\n\n\n

Zabaglione<\/strong>
\u2022 Klop de ingredi\u00ebnten in een sauspan met dikke bodem kort op tot een schuimig mengsel.
\u2022 Plaats de pan op de inductieplaat op stand 2.
\u2022 Blijf kloppen tot het mengsel zo dik is geworden dat u een \u2018acht\u2019 kunt vormen in de massa die een paar seconden zichtbaar blijft. Haal de pan dan van de plaat, blijf regelmatig licht doorroeren tot serveren.<\/p>\n\n\n\n

Afmaken en serveren<\/strong>
\u2022 Doe op ieder bord een flinke lepel zabaglione en trek er met een lepel een streep in. Leg op de streep achter elkaar de stukjes peer en bestrooi deze met wat pistache.
\u2022 Gebruik de brander om de saus licht te kleuren. Serveer direct met een glas Moscato of andere dessertwijn van de muskaatdruif.<\/p>\n","protected":false},"excerpt":{"rendered":"

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