Caramel of gorgonzola and pear

Name: Caramel of gorgonzola and pear
Ingredients: 25 g pear purée; 220 g beurre noisette; 85 g Egg yolk; 30 g Beet juice; 110 g QimiQ; Pears; Madeira; sumac; Red wine; Butter; Parmesan; Ume sesame seeds; cinnamon powdered sugar; pasta filled with pear and blue cheese

Pasta filled with pear and gorgonzola. Served in a beet espuma, beurre noisette and pear. Served with a gently cooked pear.

Ingredients

25gpear purée

220gbeurre noisette

85gEgg yolk

30gBeet juice

110gQimiQ

Pears

Madeira

Red wine

Butter

cinnamon powdered sugar

sumac

Parmesan

Ume sesame seeds

pasta filled with pear and blue cheese

Preparation

Loosen the Qimiq with beet juice, pear, and the yolk in the food processor. Make beurre noisette and let it cool.
Combine everything and mix thoroughly in the food processor.
Pour the mixture into a siphon and aerate with 2 cartridges.

Tip: hang the siphon in a pan with warm water in which a sous-vide stick is placed.

Peel the pear and place it in a vacuum bag together with Madeira, red wine, and cinnamon powdered sugar to taste.
Add butter to taste.
Vacuum seal and cook sous-vide at 85°C for about 60 minutes.
Portion the pear and store chilled.
Keep the juice to reheat the pear before serving.

Cook the pasta al dente. Pipe the espuma onto the plate. Arrange the pear in the espuma.
Place the pasta on top and garnish with Parmesan cheese, sumac, and ume sesame seeds.