10 Croc’In tart shells Tartelette Sweet Pure Butter (611102720040)
* 6 pears
* 100 g of pear jam
* 500 ml Pinot Grigio white wine
* 300 g of sugar
* 1 vanilla bean
* 1 piece of mozzarella di bufala (125 g)
* Some leaves of wasabi rocket
* 50 g of pine nuts
* Peel of 2 bio lemons
* 500 ml of water
* Olive oil
* Salt, fleur de sel and white pepper
Heat the white wine and 500 ml of water in a pan with the 300 g of sugar. Add the vanilla bean as well as the lemon peel. Once the water is bubbling, place the peeled pears into it and leave to simmer for 10 minutes. Then leave the pan with the pears inside next to the flame.
Fry the pine nuts in a little oil and season with salt.
In the bottom of a tartlet, put a tablespoon of pear jam and place thin slices of poached pear on top.
Place thin slices of drained mozzarella on top and decorate with tops of poached pears, then place under the grill for 3 minutes.
Finally pour a dash of olive oil, the pine nuts and the wasabi rocket. Season with fleur de sel and white pepper.