HANOS catering wholesale
Become a customer
Foodxperience

Brownie, candied pear, salted caramel ice cream & MONIN white chocolate sauce

A dessert combination with a moist brownie, subtly sweet candied pear, and creamy salted caramel ice cream, topped with MONIN white chocolate sauce.This dessert creation offers a harmonious mix of flavors and textures, perfect for a luxurious ending to any meal. Ideal for chefs who want to serve a refined and attractive dessert option.

Ingredients

500gLe fruit de MONIN Williams Pear
1kgConference pear, peeled and cored
50gsalted caramel ice cream
30mlMONIN White Chocolate Sauce
1Brownie
Fruit leather orange
Cress of choice
1Didess Rastoria almond
Gold powder spray

Preparation

  1. Cut the pear into desired pieces (for example, Parisienne scoop balls).
  2. Place the pear pieces in a vacuum bag.
  3. Add Le fruit de MONIN Williams Pear, equal to 50% of the pear's weight.
  4. Cook for 20 minutes at 70 degrees in a steamer or sous-vide.
  5. Immediately cool in a blast chiller or ice bath.

  1. Briefly warm the brownie in an oven before serving.
  2. Make sure the ice cream is at a scoopable temperature.
  3. Drain the pear, set aside for use - about 25-30 grams per serving.
  4. Prepare the rastoria for use.
  5. Pour the MONIN white chocolate sauce into a serving jug.
  6. Cut the fruit sheets to the desired size. Fry them for a few seconds at 160 degrees and spray them with gold spray once cooled.

  1. Place the warm brownie on the plate.
  2. Arrange the confit pear alongside it.
  3. Place the almond rastoria against the brownie.
  4. Scoop a quenelle of caramel ice cream onto the plate next to the pear.
  5. Serve the white chocolate sauce over the dish at the table.
  6. Add cress of your choice.