Chocolate and Eucalyptus Encerraditos with Pear Sorbet

By corlear

Note: Eat the dish by alternating a spoon with the encerradito and one with the sorbet.

Ingredients

• For the chocolate caramel squares:
• 7 oz fondant
• 1/3 cup glucose
• 3/8 cup Isomalt
• 33/4 oz cocoa paste
• For the eucalyptus ganache:
• 3/4 cup single cream (35% fat)
• 3/4 oz fresh eucalyptus leaves
• 101/2 oz 70% cooking chocolate
• 1/4 cup salted butter
• For the chocolate and eucalyptus encerraditos:
• 8 ganache cylinders (see previous step)
• 16 chocolate caramel squares (see previous step)
• Maldon salt
• For the pear sorbet:
• 2 cups water
• 1/2 cup sugar
• juice of 1/2 lemon
• 8 pears (approx. 1 lb)
• 1 tsp sorbet stabilizer for
• each 83/4 oz of pear sorbet
• To finish:
• cocoa powder
• Maldon salt

Details

Servings 4

Preparation

Step 1

For the chocolate caramel squares:
1. Heat the sugar, glucose and water to 325ºF (when the mixture will caramelize).
2. Remove from the heat and gently add the cocoa paste and leave the chocolate caramel to cool.
3. Put a caramel slice between 2 Silpat liners in the oven at 345ºF for 4 min.
4. When it dissolves, remove from the oven and spread between 2 Silpats to make a thin caramel sheet.
5. Once you have a thin caramel sheet, transfer to a piece of greaseproof paper and return it to the oven for a few seconds and then cut it into 16 squares (1¼ x 1¼").

For the eucalyptus ganache:
1. Infuse the fresh eucalyptus leaves with the boiled cream for 5 minutes. Use the back of a spoon to press the mixture through a sieve and extract all the juices (rectify the weight of the cream, if necessary).
2. Put the diced chocolate and blend with the cream in the food processor. Then add the butter.
4. Make 2 ¾" cylinders out of transparent sheets and fill them with the ganache. Freeze.
5. On the day that they are to be used, thaw and cut into ½" high cylinders. Leave the ganache to dry out and come up to room temperature.

For the chocolate and eucalyptus encerraditos:
1. Just before serving, assemble the eucalyptus encerradito by placing a ganache cylinder on a chocolate caramel square and cover with another square.
2. Grill on both sides and allow the caramel to warm and take on the shape of the ganache.

For the pear sorbet:
1. Peel and core the pears.
2. Bring the water, sugar and lemon juice to the boil and it thickens into a syrup. Cook the peeled and cored pears in this liquid.
3. Blend the pear in the food processor and add the syrup used for cooking the pear until you have the desired consistency and sweetness.
4. Heat part of the mixture with the stabilizer to 185ºF and leave to stand in the fridge for 8 hours.
5. Process in the ice cream maker.

Final Steps & Preparation:
1. Take 4 spoons per person: 2 dessert spoons and 2 coffee spoons.
2. Put the encerraditos in the large spoons, sprinkle with Maldon salt and cocoa powder.
3. Put the pear sorbet on the small spoon.