{"id":2469,"date":"2016-08-31T13:32:04","date_gmt":"2016-08-31T11:32:04","guid":{"rendered":"https:\/\/www.hubertsekt.sk\/?p=2469&lang=en"},"modified":"2016-09-12T17:51:18","modified_gmt":"2016-09-12T15:51:18","slug":"pear-soup-with-dumplings","status":"publish","type":"post","link":"https:\/\/www.hubertsekt.sk\/en\/pear-soup-with-dumplings\/","title":{"rendered":"Pear soup with dumplings"},"content":{"rendered":"

Soups are great to experiment with. Sparkling wine goes great with this extravagant soup. And it is also its main ingredient.<\/p><\/blockquote>\n

DE LUXE PEAR SOUP WITH PISTACHIO-DIPPED RICOTTA-VANILLA DUMPLINGS<\/strong><\/p>\n

Ingredients<\/strong>:
\n2 pears
\n200g ricotta cheese
\n50g pistachios
\n50g crystal sugar
\nlemon zest (of 1 lemon)
\n1 egg
\n50g semolina
\nMint leave for decoration
\n50g honey
\n1 vanilla pod
\n0.5 L Hubert De Luxe<\/p>\n

Preparation<\/strong>:
\nCaramelize the honey slightly and add 2 dcl sparkling wine, add one grain of fresh vanilla, boil and add small balls cut out of the pears in the hot sparkling wine. Stop boiling, cool and let sit in the fridge overnight. Take the pears out. Mix ricotta with the semolina, lemon zest and an egg, form small dumplings (3 \u2013 5 cm in size), boil in salted water and roll in a crushed pistachio and crystal sugar mixture. Before serving, fill the cooled pears with 3 dcl of chilled Hubert de Luxe. Pour soup into plates (1.5 cm from the bottom), place 3 dumplings in the middle and decorate with a cut-out piece of a pear and a mint leaf.<\/p>\n

Best served with chilled
\nHubert de Luxe<\/strong><\/a>.<\/p>\n

Recipe by chef
\nAndrej Zedn\u00ed\u010dek<\/strong>.<\/p>\n

Video Recipe:<\/strong><\/em><\/p><\/div>\n

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