Pear and long pepper cream

150 grams	pear juice
100 grams	cream
30 grams	sugar
3	long peppers
50 grams	egg yolk
20 grams	corn starch

Mix the pear juice with the cream, the sugar and the long peppers. Now cover the pan with a lid and bring it to a simmer. Then turn off the heat and let it infuse for 1 hour. After that add the egg yolk and the corn starch. Mix it well and then while stirring bring it to a boil to thicken it. Once thickened transfer it on a fine sieve and press it through. Then cover it and let it cool down in your fridge. Mix it once more and fill a piping bag and keep it in your fridge for later.

Recipe used in champagne & pear tart