Pear bavarois

350g pear puree               

450g whipping cream     

130g egg yolk                  

90g sugar                         

10g gelatine                     

12g pear eau de vie

190g whipped cream 


Chocolate cremeux

200g chocolate                 

80g egg yolk                     

500g whipping cream      

50g sugar                          



100g chocolate                

20g pear puree                

5g pear alcohol               

8g trimoline                      

120g whipping cream     


Pear sorbet

500g pear puree              

1 vanilla pod                 

50g sugar                          

7g alcohol                        

250g pear juice                

80g dextrose                    

3g stabiliser                            


Chocolate 1/2 sphere 

200g chocolate                   

100g cocoa butter     


Hot caramel/cognac sauce

300g sugar                         

100g glucose                      

600g whipping cream        

70g cognac                         

1 vanilla        


Tiny poached vanilla pears

300g pear juice                  

150g glucose                      

100g water                         

1 vanilla                             

8g alcohol                         

100g pear puree    



Pear bavarois

Bring the pear puree, whipping cream, egg yolks, vanilla, and sugar to 83°C and add the gelatin. Pass through a chinois and cool. Add the whipped cream and the alcohol.


Chocolate cremeux

Bring the whipping cream, the sugar and the egg yolks to 83°C. Pass through the chinois and add the melted chocolate when the temperature is around 47°C, then cool.



Bring the whipping cream and trimoline to the boil, and mix it with the chocolate, the pear puree and the alcohol.


Pear sorbet

Bring the pear juice and vanilla  to 45°C. Add the dextrose, sugar and the stab, and then boil the mixture for 2 minutes before pouring it into the frozen pear puree. Once cold add the alcohol and lemon juice, and leave in the fridge 24hrs before using.


Hot caramel and cognac sauce

Make caramel with the sugar, glucose and vanilla, add the whipping cream and bing to boil. Cool down and add the cognac with a bit of salt.


Tiny poached vanilla pears

Make a syrup with the pear juice, the pear puree, the vanilla and the pear alcohol. Add the syrup to the pear in a vacuum bag and cook in the steamer. Caramelize the pear with brown sugar and a blow torch just before serving. Add chocolate coated popping candy.


Find out more about Joakim on his chef profile.