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Pear ice cream on almond bases

A plated dessert of vanilla ice cream and half a steamed pear on small bases of almond dough or sponge cake, covered with apricot purée, pistachios and hazelnut cream. From Erken's Stor kokebok (1949), p. 590.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 590 (falt i det fri)

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About the dish

This is a plated ice dessert assembled on the spot; the book stresses that everything is done just before serving.

How to make it

  1. 1

    Make the bases

    Cut small round bases from the almond dough or a good sponge cake, leaving a rim around them.

  2. 2

    Add ice cream and pear

    Place the vanilla ice cream on the base and half a steamed pear on top.

  3. 3

    Cover with purée

    Cover the pear with apricot purée mixed with a little liqueur.

  4. 4

    Decorate

    Decorate with blanched, chopped pistachios. Add the hazelnut cream around the edge of the base last.

  5. 5

    Serve at once

    Everything is done immediately before serving.

Changes from the original

The original gives no quantities and none have been added. The number of bases is not stated.

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Frequently asked questions

What is used as the base?
Almond dough or a good sponge cake, cut into small round bases.
When is it assembled?
Immediately before serving.

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