- 4
Ingredients
- For the pear sorbet:
- 2 cups water
- 1/2 cup sugar
- juice of 1/2 lemon
- 4 pears (approx. 83/4 oz)
- 3/4 oz stabilizer for sorbets for each 2 cups of pear sorbet base obtained
- For the hazelnut praline:
- 41/4 oz roasted hazelnuts
- tbsp sugar For the chocolate mousse:
- 1/2 cup butter
- 83/4 oz 70% cooking chocolate
- 4 egg yolks
- 1 oz sugar
- 11/4 cup egg whites
- 1 oz sugar
- For the dark syrup:
- 1/2 cup sugar
- 23/4 tbsp water
- For the caramelized pear:
- 7 oz pear, cut into 1/5" cubes
- 1/4 cup dark syrup (see previous step)
- For the pear liqueur gelatin:
- 1/2 cup pear liqueur
- 1 1/4 sheets gelatin (previously rehydrated in cold water)
- Note. We now use agar-agar to make this gelatin.
- For the chocolate caramel scarves:
- 1/4 cup glucose
- 1/4 cup Isomalt
- 1/2 cup fondant
- 3 tbsp cocoa paste
- To finish:
- Maldon sea salt
Preparation
Step 1
For the pear sorbet:
1. Bring the water, sugar and lemon juice to the boil and continue cooking until it thickens into a syrup. Cook the peeled and cored pears in this liquid.
2. Blend the pear in the food processor and add the syrup used for cooking the pear until you have the desired consistency and sweetness.
3. Heat part of the mixture with the stabilizer to 185ºF and leave to stand in the fridge for 8 hours.
4. Process in the ice cream maker.
For the hazelnut praline:
1. Put the dry sugar and the hazelnuts in a pan. Stirring continuously, heat the mixture and caramelize until it is practically burnt.
2. Leave to cool and process in the blender until the sugar dissolves and the mixture is liquid.
3. Keep on one side in a baster.
For the chocolate mousse:
1. Melt the chocolate at 120ºF, leave to cool to 95ºF and then add the softened butter.
2. Whisk the egg yolks and the sugar together until the mixture is stiff. Gradually add the egg yolks to the chocolate to balance out the textures and temperatures.
3. Whisk the egg whites and when they turn white, sprinkle in the sugar. Continue whisking until soft peaks are formed.
4. Use the egg yolks to balance out the texture of the egg whites by making a base of egg yolks and whites. Use a long spatula to fold in the chocolate mixture.
For the dark syrup:
1. Make a golden caramel out of the dry sugar.
2. Caramelize until it is golden brown.
3. Deglaze with the water and allow the sugar to dissolve.
For the caramelized pear:
1. Reduce the dark syrup in a frying pan and sauté the pear cubes.
2. Simmer the pears until they are thoroughly poached.
For the pear liqueur gelatin:
1. Heat a small amount of the pear liqueur and dissolve the gelatin in it.
2. Once the gelatin has dissolved, add the rest of the liqueur. Leave to set in the fridge and cut into ¾" cubes.
For the chocolate caramel scarves:
1. Heat the fondant, glucose and Isomalt to 325ºF.
2. Remove from the heat and gradually add the cocoa paste. Stir until the paste
dissolves and leave to cool.
3. Place a piece of chocolate caramel between 2 Silpat liners and bake in the oven at 345ºF for 4 min. Once the chocolate caramel is dissolved, use a rolling pin to roll it out into a thin sheet of chocolate caramel.
4. Return to the oven to heat the caramel and then use your hands to stretch the caramel out into thin scarves.
Final Steps and Preparation:
1. Use an icing bag to pipe the chocolate mousse into a circle and the hazelnut praline around the dish.
2. Place the diced caramelized pear in the center.
3. Just before serving, place the dish in the salamandra for 15 seconds to warm the truffle. Sprinkle the warm mousse with salt crystals.
4. Finish by adding a cube of pear liqueur gelatin, a quenelle of pear sorbet and finally the chocolate scarf.