November 7, 2013
Pear Carpaccio with Cookie and Vanilla
This decadent dessert is served at the spa of Mayflower Inn & Spa, Washington, Conn.
Ingredients
For the cookie
- 2/3 Cups rolled oats, toasted
- 3/4 Cups unbleached all purpose flour
- 1/4 Cup raw cane sugar
- 2 Tablespoons butter
- 2 Tablespoons low fat cream cheese
- 2 1/2 Tablespoons water
For the vanilla ice cream
- 1 1/2 Cup low fat milk
- 1/2 Cup half and half
- 1 Teaspoon vanilla extract
- 1 vanilla bean
- 1/2 Cup sugar
For the pears
- 1 pear per person
Directions
For the cookie
In a food processor combine the oats and the flour and process until the oats are coarsely ground. Transfer to a bowl and stir in the sugar. Cut in the butter and cream cheese until it resembles a coarse meal flour add the water. Press the dough into a sheet pan with baking paper. Bake until golden brown at 350 F for about 10 minutes.
For the vanilla ice cream
Place yolk in a mixing bowl. In a saucepan , combine remaining ingredients and cook over. Medium heat , stirring constantly.
Pour slowly the milk mixture onto the yolk , stir constantly bring to 170F. Take out the vanilla bean and transfer into a ice bath. When cool pour into the ice cream machine , follow direction from the ice cream machine.
For the pears
Peal the pear(s) and slice very finely. Place onto a plate, add the cookie and the ice cream.