This is not a pear!. This fabulous dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. A stunning dessert made with Bartlett pear mousse and a pear jelly insert…
This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris.
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Recipe: Makes 10 / 12 Pears / Make 3 days ahead.
This dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. Food coloring can be added according the theme of the fruit in both glazes. A naturel one (turmeric) is added into the mirror glaze to resemble a pear.
Note that this recipe requires high quality ingredients and special silicone molds available online. For the molds and utencils go to www.brunoskitchen.net bruno’s store. Some ingredients such as high quality chocolate and cocoa butter can be found in your bakery next door as well!..
Williams & Bosc Pear Jelly Inserts
*Pear Jelly
1.2 cups (300g) pear juice
2 Tbsp (20g) sugar
4 grams agar-agar
1 Tbsp (10g) lemon juice.
Inserts
7 ounces (200g) Bosc or Conference pears or equivalent, peeled and cubed
1/2 Tbsp (7ml) olive oil
2 Tbsp (30g) powdered sugar.
7 ounces (200g) Williams / Bartlett pears, peeled and cubed
1.2 Tbsp (25g) lemon juice.
*11 ounces (330g) pear jelly, chilled and blended
10 ea. (≈1g) juniper berries, finely crushed.
Method
For the pear jelly, heat up pear juice. Mix together the sugar and agar-agar and sprinkle over the hot pear juice whisking swiftly and boil. Remove from the heat and add lemon juice. Chill completely. Meanwhile, peel, core and cube pears (separating Bosc from Williams/Bartlett). Mix Williams pear cubes with lemon juice and set aside. In a hot frying pan, sautee Bosc pears with olive oil and sugar on high heat for about 3 to 4 min. Transfer into a large bowl to combine with the Williams pear cubes. With an immersion blender, smooth out the chilled pear jelly, add crushed juniper berries; blend. Fold jelly in the pear cubes mixture. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp/15g) and freeze completely. Unmold mini-half spheres (wear disposable gloves), seal them by two forming a one ounce (30g) insert; keep frozen.
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