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Caramelized Pear Crumble and biscuit (3.5 points)


Source: Cyril Lignac

For 2 persons:

2 pears
4 speculoos
10 cl of cream to 3%
4 teaspoons of butter at 20%
2 tablespoons fructose
1 pinch sea salt

Peel and cut pears into pieces.

In a pan, put to cook fructose on low heat until a light caramel.

Remove from heat and gradually add the cream and return to simmer, stirring constantly, gradually increasing the temperature until the cream thickens.

Preheat oven to 180 ° C.

Crush the biscuit with a rolling pin to get rather fine crumbs. Cut butter into small pieces.

In a bowl, combine biscuit with butter. Knead with fingers, the result should be quite grainy. Add pinch of salt.

In small ramekins, place the pears and caramel mix. Cover with crumble and bake for 10 minutes.