Pear in glass with caramel and vanilla

Name: Pear in glass with caramel and vanilla
Ingredients: 100 g Flour; 100 g Brown sugar; 100 g Almond powder; 100 g Butter; Nutmeg; Cinnamon; 140 g Sugar; 250 g Milk; 50 g Liquid cream 35% fat; 90 g Egg yolk; 10 g Gelatin powder; 70 g x6 volume water; 200 g Liquid cream 35% fat; 500 g Fruit purée 100% Pear; 50 g Milk; 250 g Liquid cream 35% fat; 10 g Glucose syrup DE40; 300 g white chocolate 35%; 20 g Cocoa butter; 7 g Gelatin powder; 35 g Water; 150 g Liquid cream 35% fat; 500 g Fruit purée 100% Pear; 50 g Water; 6 g Gelatin 200 bloom; 45 g Sugar

The delicate flavor of pear, enriched with sweet caramel and vanilla, makes this dessert a true treat. Serve in a beautiful glass.This recipe is for about 10 servings.

Ingredients

100gFlour

100gBrown sugar

100gAlmond powder

100gButter

Nutmeg

Cinnamon

140gSugar

250gMilk

50gLiquid cream 35% fat

90gEgg yolk

10gGelatin powder

70gx6 volume water

200gLiquid cream 35% fat

500gFruit purée 100% Pear

50gMilk

250gLiquid cream 35% fat

10gGlucose syrup DE40

300gwhite chocolate 35%

20gCocoa butter

7gGelatin powder

35gWater

150gLiquid cream 35% fat

500gFruit purée 100% Pear

50gWater

6gGelatin 200 bloom

45gSugar

Preparation

Cut the butter into cubes.
Mix all ingredients in the bowl of the stand mixer with the paddle attachment.
Add cinnamon and nutmeg to taste.
When it has a sandy texture, remove the mixture from the machine.
Bake for about 30 minutes at 140°C.

Caramelize the sugar until a light blonde color is obtained.
Then add the milk and the first amount of cream.
Let cool to 50°C.
Add the egg yolk and reheat to 85°C.
Whip the cream and add the gelatin mass.
Add the semi-whipped cream at 40°C.

Hydrate the gelatin powder with the indicated amount of water for 20 minutes.
Melt the cocoa butter and the white chocolate (separately) at about 45°C.
Mix both together.
Mix the first amount of cream, the milk, and the glucose and heat to about 85°C.
When the mixture of cream, milk, and glucose reaches 85°C, remove from the heat and add the hydrated gelatin.
Pour this over the chocolate in four steps and emulsify by placing the mixer in the center of the mixture to form a shiny and elastic core.
Afterwards, when the mixture forms a nice emulsion, add the second amount of cold cream and incorporate with the mixer.
Weigh the warm base and add the corresponding amount of puree.
Mix with the mixer and pour into a suitable bowl.
Chill for 24 hours to achieve the desired texture.
If desired, the mixture can be poured directly into molds and chilled or frozen as needed.

Hydrate the gelatin.
Heat a quarter of the puree with the sugar, add the gelatin, and let it melt completely.
Mix with the rest of the puree and pour into a glass.

Fill the glass according to the layers indicated in the illustration.
This dessert is excellent for catering services and can be stored in the freezer without the fresh pear.