Ginger ice cream with spicy pear and raspberry sauce
4 servings
100 minutes
Ginger ice cream with spiced pear and raspberry sauce is an exquisite dessert that combines the creaminess of ice cream, the warmth of spiced fruits, and the brightness of berry sauce. The roots of the recipe trace back to European gastronomy, where bold flavor contrasts come together. In this dessert, ginger plays a key role, giving the ice cream a slight spiciness while the pears soaked in spiced syrup become richly soft. White chocolate in the ice cream adds velvety sweetness, while raspberry sauce brings a refreshing tartness. This dessert is perfect for special occasions, impressing guests with its rich flavors and elegant presentation. Serving it with pistachios adds a crunchy texture, making each spoonful unforgettable. It is a true symphony of flavors that unfolds gradually, leaving a pleasant aftertaste.
1
Spicy pears: Peel the pears and cut them lengthwise. Place in a large pot with syrup. Add ginger.
- Pears: 6 pieces
- Ginger: 40 g
2
Place a suitable plate on the pears so that they are fully submerged in the syrup.
3
Bring the syrup to a boil and boil for about 5 minutes. Then cook the pears until soft (about 20–40 minutes depending on the size and variety of pears). Remove from heat and cool in the syrup.
4
Remove pears from syrup, core them, dry with a paper towel, and place in the refrigerator to cool completely.
5
Spicy syrup: combine all ingredients in a pot. Bring to a boil, stir, and allow 50 grams of sugar to fully dissolve.
- Sugar: 130 g
6
Bring the cream to a boil in a saucepan. Add sliced ginger, remove from heat, cover the saucepan with a lid and let it sit for 30 minutes. Then bring the cream to a boil again, remove from heat and let it sit for another 30 minutes. For the third time, bring the cream to a boil and remove the ginger.
- Cream 10%: 360 ml
- Ginger: 40 g
7
Whisk the yolks with sugar until light and fluffy. Gradually pour in the hot cream into the yolk-sugar mixture while continuing to whisk. Pour the mixture back into the saucepan.
- Egg yolk: 4 pieces
- Sugar: 130 g
- Cream 10%: 360 ml
8
Cook on low heat, stirring constantly, until a thick mass forms. The approximate readiness temperature is 80–85 degrees.
9
Remove from heat, add white chocolate, and stir until the chocolate is completely melted. Cool to room temperature, then refrigerate for 2-3 hours. The mixture should cool well.
- White chocolate: 140 g
10
Prepare ice cream in the ice cream maker according to the instructions, adding finely chopped candied ginger 5 minutes before it's ready.
- Candied Ginger: 20 g
11
Raspberry sauce: combine berries and 40 grams of sugar in a saucepan. Cook over low heat for about 5 minutes until the berries soften and release juice.
- Raspberry: 400 g
- Sugar: 130 g
12
Puree the mixture, then strain through a sieve. Return to heat, bring to a boil, add starch and cook until thickened. Remove from heat, cool down and refrigerate.
- Starch: 15 g
13
Serving: place ice cream in a bowl, next to it two halves of a pear. Drizzle with raspberry sauce and sprinkle with pistachios.
- Pears: 6 pieces
- Raspberry: 400 g