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Pear and almond galette with cinnamon ice-cream
Pear and almond galette with cinnamon ice-cream
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Prep Time:
490 minutes
Cook Time:
30 minutes
Total Time:
520 minutes
Indulge in a delectable pairing of cinnamon ice cream with a flaky pear and almond galette.
Ingredients:
  • 1 sheet (25cm) ready-rolled frozen puff pastry
  • 20.00 gm almond meal
  • 2 Williams pears, very thinly sliced lengthways
  • 32.00 gm brown sugar
  • 500ml thickened cream
  • 375ml milk
  • 2 cinnamon sticks
  • 2 whole star anise
  • 2 strips lemon rind
  • 4 egg yolks
  • 155g caster sugar
Instructions:
  • In a medium saucepan over low heat, simmer cream, milk, cinnamon, star anise, and lemon rind. Remember not to boil. Let the mixture sit for 1 hour to infuse flavors, then remove from heat.
  • Whisk the egg yolks and sugar until pale and creamy. Slowly add the cream mixture while whisking. Transfer to a saucepan, cook on low heat for 10 minutes until thickened. Remove from heat and let it cool down.
  • Pour the mixture into a shallow metal container, cover with foil, and freeze for 4 hours until firm. Break up the ice cream roughly with a metal spoon and transfer to a food processor. Process until smooth, then return it to the metal container, cover with foil, and freeze for another 3 hours until firm.
  • As you wait, preheat the oven to 200°C and line an oven tray with baking paper. Then place the pastry sheet on the lined tray and sprinkle evenly with almond meal.
  • Lay out the pear slices on the almond meal with a 1.5cm border. Sprinkle brown sugar over the top. Bake in a preheated oven until the pastry is puffed and golden brown, about 15 minutes. Once done, cut into squares and serve warm or at room temperature with cinnamon ice-cream.

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