Mix the sugar, the
cinnamon and the egg yolks. Heat the milk, add the yolk mixture and
reheat slowly until it thickens but don't boil. Chop the chocolate in
pieces and dissolve in the hot milk. Allow the mixture to cool down.
Add the cream and stir. Freeze in an ice cream machine or in the freezer
(stir every hour).
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Bring half a cup of
water to the boil with the sugar and simmer until the sugar has dissolved.
Allow the syrup to cool down. Puree the pears with the eau de vie and
the syrup. Freeze in an ice cream machine or in the freezer (stir every
hour). Distribute the pear sorbet over 4 glasses and top it off with
Crèmant.
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