– 10 Rocha Pears

– 1 Box of Cream Ice Cream

– 1 Slice of Brie Cheese

– 1 Sheet of Puff Pastry

– 20g Butter

Step 1

Bake the puff pastry sheet in a preheated oven at 180ºC

Step 2

Once cooled, cut the pastry into rectangles

Step 3

Thinly slice the peeled and cored pears

Step 4

In a buttered loaf tin, arrange the pear slices in even layers and bake in a preheated oven at 170ºC for 20 minutes or until fully cooked. Let it cool completely in the fridge

Step 5

Using a Thermomix, blend the cream ice cream and Brie cheese until smooth. Freeze again until it reaches the desired texture

Step 6

Unmold the pear terrine, cut it to match the size of the puff pastry rectangles, and set aside

Step 7

On a plate, place a puff pastry rectangle, top with the pear terrine, and serve with a scoop of Brie cheese ice cream