Gorgonzola tartlets with balsamic pears

Ingredients

Directions

1. 1

   Melt 25 g butter. Finely crumble the crackers in a freezer bag with a rolling pin. Knead with the liquid butter. Place four hors d'oeuvre rings or rings made of aluminium foil folded several times (each approx. 6 cm Ø) on a tray lined with baking paper.

2. 2

   Spread the cracker mixture in it, press it firmly to the bottom and chill for about 15 minutes.

3. 3

   Soak the gelatine in cold water. Mix the gorgonzola and crème fraîche, season with a little salt and pepper. Squeeze the gelatine and dissolve at low heat. Stir in 1-2 tablespoons of gorgonzola cream and stir into the rest of the cream.

4. 4

   Chill for 5-10 minutes. Whip cream until stiff and fold in. Spread the cream into the rings. Chill for about 3 hours.

5. 5

   Wash the pears, dab dry, quarter, core and cut into thin slices. Wash thyme stalks and pat dry. Melt 2 tablespoons of butter in a frying pan. Steam the pears and thyme for about 1 minute, turning them over, sprinkle with 1 tbsp. sugar and caramelise briefly.

6. 6

   Deglaze with vinegar and 3 tablespoons of water, bring to the boil briefly. Season to taste with sugar and pepper.

7. 7

   Remove gorgonzola tartlets from the rings, arrange on plates with pear wedges and sauce.