Desserts
For the spiced crumble:
For the vanilla cream:
For the pears in lemon kisiel:
A delicious layered autumn dessert combining crunchy spiced crumble, light and fluffy vanilla mascarpone cream, and tender cinnamon pears in Gellwe Lemon Flavour Kisiel. A simple yet elegant way to transform a familiar ingredient into a warming seasonal treat.
Combine the flour, cold butter, sugar and Gellwe Gingerbread Spice Mix until the mixture resembles damp sand. Spread the crumble over a baking tray lined with baking parchment. Bake at 180°C for approximately 15–20 minutes. Leave to cool completely.
Place the mascarpone, whipping cream, icing sugar and vanilla in a bowl. Whip until the mixture becomes thick, light and fluffy.
Wash and peel the pears, remove the cores and cut the fruit into cubes. Transfer to a saucepan, add the sugar and cinnamon, and cook gently over a medium heat for approximately 5 minutes.
Take half a cup of water from the measured 500 ml and mix thoroughly with the Gellwe Lemon Flavour Kisiel powder. Pour the remaining water into the saucepan with the pears and bring to the boil. Add the prepared kisiel mixture and cook, stirring continuously, until it comes back to the boil and thickens slightly. Set aside to cool.
Spoon a portion of the spiced crumble into the bottom of each dessert glass or bowl. Add a layer of vanilla cream, followed by the cinnamon pears in lemon kisiel.
