Ingredients
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
Ganache
100g chocolate
20g pear puree
5g pear alcohol
8g trimoline
120gwhipping cream
Pear sorbet
500g pear puree
1vanilla pod
50g sugar
7g alcohol
250g pear juice
80gdextrose
3g stabiliser
Chocolate 1/2 sphere
200gchocolate
100gcocoa butter
Hot caramel/cognac sauce
300g sugar
100g glucose
600g whipping cream
70gcognac
1 vanilla
Tiny poachedvanillapears
300g pear juice
150g glucose
100gwater
1 vanilla
8g alcohol
100g pear puree
Method
Pear bavarois
Bring the pear puree, whipping cream, egg yolks, vanilla, and sugar to83°Cand add thegelatin. Pass through a chinois and cool. Add the whipped cream and the alcohol.
Chocolate cremeux
Bring the whipping cream,the sugar and the egg yolksto83°C. Pass through the chinois and add the melted chocolate when the temperature is around 47°C, then cool.
Ganache
Bring the whipping cream andtrimoline to the boil, and mix it with the chocolate, the pear puree and the alcohol.
Pear sorbet
Bring the pear juice andvanilla to 45°C.Add the dextrose,sugar and the stab, and then boil the mixture for 2 minutesbefore pouring it into the frozen pear puree. Once coldadd the alcohol andlemon juice, and leave in the fridge 24hrs before using.
Hot caramel andcognac 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 poachedvanillapears
Make a syrup with the pear juice, the pear puree, the vanilla and the pear alcohol. Add the syrup tothe 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.
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