Poor Knight with Beer Ice Cream and Pears

For the ice cream, beat the egg yolks and sugar with the whisks of a mixer until creamy. Whip the cream and beer and slowly stir into the egg yolk-sugar mixture. Stir in a baking bowl over a hot water bath with a wooden spoon for 8-10 min until creamy. Cool in a cold water bath. Freeze in an ice cream maker for about 20 min, transfer to a large enough bowl and place in the freezer.

Peel the pears, cut them into quarters and remove the core.

Boil 1/2 liter butter, water, sugar, vanilla bean and lemon and orange juice. Cut the pears into wedges and steam for 3-4 minutes until soft, then set aside in the broth until ready to serve.

For the Poor Knights, mix the beer with the eggs. Turn the brioche slices to the other side and toast them on both sides in a hot, buttered frying pan until golden brown. Then sprinkle with a little powdered sugar. 4.

Divide the pear wedges evenly among 4 plates and pour a little of the roast sauce over them. Cut the knights in half crosswise and place them on the plates. Add the beer ice cream, sprinkle with powdered sugar and serve garnished with mint.

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