Remove skin from pears, cut in half, remove core. Cut into wedges. Separate the egg yolks from the whites, whip the egg whites until stiff. Mix flour with vanilla sugar, sugar, egg yolks and milk to a smooth dough, fold in beaten egg whites. Heat clarified butter in a saucepan to about 180 degrees.
Stir vanilla yogurt until smooth, pour onto a flat plate as a mirror, drizzle raspberry syrup all around. Draw a pattern with wooden sticks. Pierce pear wedges with a fork, pull through batter and bake in hot clarified butter until golden brown. Dry on paper towels.
Arrange pear fritters to center on vanilla cake, dust with confectioners’ sugar and garnish with mint.
Approximate value per person:
383 Kcal – 16 g fat – 12 g egg white – 49 g carbohydrates – 4 Be :
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!