Base:<\/p>\n
1 pack Kambly Bretzeli (28 biscuits)
\n50ml single cream
\n75g dark chocolate, chopped
\n25g milk chocolate, chopped
\n1\/2 tbsp Williams<\/p>\n"},{"ingredients-block-title":"","ingredients-block-content":"
Pear mousse:
\n2 large pears, peeled, cut into small chunks
\n4 tbsp sugar
\n1 tsp lemon juice
\n2\u00bd tbsp cornflour
\n3 tbsp orange juice
\n100g white chocolate, chopped
\n150g cream quark
\n200ml cream<\/p>\n"},{"ingredients-block-title":"","ingredients-block-content":"
Bretzeli brittle:
\n10 Kambly Bretzeli
\n2 tbsp sugar<\/p>\n"},{"ingredients-block-title":"","ingredients-block-content":"
Pear crisps:
\n1 pear
\nLemon juice
\nIcing sugar<\/p>\n"}],"recipe-duration":"60","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"To make the Base: Slowly heat the cream with the chopped chocolate until it is all melted. Add Williams to taste. Arrange 14 Bretzeli on a baking tray. Spoon the chocolate mixture evenly onto them and place the remaining 14 Bretzeli on top as lids."},{"preparation-step":"To make the pear mousse: Heat the pear chunks, sugar and lemon juice and bring to the boil. Cover and cook until just soft. Remove the pear chunks from the juice and allow to cool. Leave the pear liquor in the pan. Mix the orange juice with the cornflour. Stirring constantly, pour into the pear liquor and bring to the boil, still stirring. Remove the pan from the hob. Add the chopped chocolate, melt and allow it all to cool."},{"preparation-step":"To make the Bretzeli brittle: Crush the Bretzeli in a bag, slowly caramelise with the sugar in a frying pan and leave to cool on baking paper."},{"preparation-step":"To make the pear mousse: stir the chocolate mixture until smooth and combine with the quark. Fold in half of the cold pear chunks. Beat the cream until stiff and carefully fold in, cover and place in the fridge for 2-3 hours."},{"preparation-step":"To make the pear crisps: Preheat the oven to 100\u00b0C. Slice the pears very finely in lemon water, drain and place on a baking tray covered with baking paper. Dust with icing sugar. Dry in the oven for about 1 hour. Wedge the oven door open a crack with a wooden spoon."},{"preparation-step":"Spoon the pear mousse into a piping bag with a smooth nozzle. Place a B\u00f6deli on the plate and pipe the pear mousse on top. Repeat and end with a B\u00f6deli. Spread the rest of the mousse on top of the tower to decorate. Arrange the rest of the pear chunks alongside and scatter with Bretzeli brittle."}],"recipe-author":{"name":"
Recipe\u00a0by\u00a0Sabine Jakob<\/p>\n","image":false},"recipes-teaser-title":"Similar Recipes ","recipes-teaser-selection":[{"ID":7092,"post_author":"1","post_date":"2019-02-11 15:47:12","post_date_gmt":"2019-02-11 13:47:12","post_content":"","post_title":"Matterhorn biscuit with cream meringue","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"matterhorn-biscuit-with-cream-meringue","to_ping":"","pinged":"","post_modified":"2019-05-06 11:40:18","post_modified_gmt":"2019-05-06 09:40:18","post_content_filtered":"","post_parent":0,"guid":"https:\/\/kambly.com\/recipe\/matterhorn-biscuit-mit-baiser-creme\/","menu_order":193,"post_type":"recipes","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":7201,"post_author":"1","post_date":"2019-02-12 11:50:23","post_date_gmt":"2019-02-12 09:50:23","post_content":"","post_title":"Caramel Gold Bretzeli 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