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Pear Carpaccio with Cookie and Vanilla

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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.