Pear Carpaccio with Cookie and Vanilla
Nov 7, 2013 | 5:15 pm
Pear Carpaccio with Cookie and Vanilla
Mayflower Inn & Spa
Pear Carpaccio with Cookie and Vanilla
This decadent dessert is served at the spa of Mayflower Inn & Spa, Washington, Conn.
6
Servings
305
Calories Per Serving
Deliver Ingredients
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.
Nutritional Facts
Total Fat
8g
13%
Sugar
33g
N/A
Saturated Fat
5g
24%
Cholesterol
23mg
8%
Protein
6g
12%
Carbs
52g
17%
Vitamin A
96µg
11%
Vitamin B12
0.4µg
6.8%
Vitamin C
2mg
3%
Vitamin D
0.9µg
0.2%
Vitamin E
0.3mg
1.5%
Vitamin K
2µg
3%
Calcium
116mg
12%
Fiber
2g
9%
Folate (food)
14µg
N/A
Folate equivalent (total)
55µg
14%
Folic acid
24µg
N/A
Iron
1mg
7%
Magnesium
39mg
10%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
6%
Phosphorus
147mg
21%
Polyunsaturated
0.6g
N/A
Potassium
219mg
6%
Riboflavin (B2)
0.3mg
15.1%
Sodium
55mg
2%
Sugars, added
25g
N/A
Thiamin (B1)
0.2mg
13.1%
Trans
0.2g
N/A
Zinc
0.8mg
5.5%