Gastronomixs

Caramelised fennel, pear sauce, fennel meringue, charred pear, and quark ice cream

In a large menu, it might be interesting to serve an additional course between the main course and the dessert. This creates a transition of tastes and textures, a type of pit stop if you will. For this composition, we combined savoury but tangy fennel with the delicate cheese aroma of quark and the light and sweet tones of pear.

Serves 10.

Caramelised fennel, pear sauce, fennel meringue, charred pear, and quark ice cream

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Ingredients

4

 

Conference pears

1.2

kg

Conference pears

100

ml

pear juice or pear cider

250

ml

fennel juice

25

g

albumin powder

1

g

xanthan gum

75

g

granulated sugar

5

 

fennel bulbs

50

g

butter

50

g

olive oil

50

g

cane sugar

60

g

water

55

g

granulated sugar

5

g

gelatin leaves

375

g

full-fat quark

50

g

whole milk

1

g

stabiliser

1

g

lemon juice

1

g

salt

 

 

hazelnut oil

 

 

chervil powder

 

 

fennel leaves

Preparation method: poire brûlée
  • Peel the pears.
  • Slice the pears on a mandolin into 3mm-thick slices.
  • Arrange the pear slices so that they overlap and trim.
  • Char with a blowtorch.
Preparation method: pear sauce
  • Peel the pears and remove the cores.
  • Pull vacuum all the ingredients and steam at 80˚C for 30 minutes or place in a water bath at 80˚C for one hour. The cooking times are merely an indication and may vary depending on the size of the pear pieces.
  • Remove the pears from the vacuum bag and purée in a blender together with the liquid. Push the sauce through a fine-meshed sieve so that it becomes smooth without any bits and pieces.
Preparation method: fennel meringue
  • Use a hand-held blender to mix the fennel juice with the Albumina and the xanthan gum until smooth
  • Set aside to rest for two hours in the refrigerator.
  • Beat the mixture in a planet mixer until fluffy.
  • Add the sugar in three increments.
  • Beat the meringue until glossy and stiff peaks start to form.
  • Spoon into a piping bag fitted with a smooth nozzle.
  • Pipe small dots onto a sheet of baking paper or a silicone mat.
  • Dry the meringues at 60°C for twelve hours in a drying oven.
Preparation method: caramelised fennel
  • Wash the fennel bulbs and cut them into vertical slices approx. 2cm thick.
  • Heat the butter and olive oil and fry the fennel until golden brown on both sides.
  • Sprinkle with the cane sugar and caramelise.
Preparation method: quark ice cream
  • Boil the sugar and water to create a syrup. Allow to cool.
  • Soak the gelatin in cold water.
  • Bring half of the milk and the stabiliser to the boil and dissolve the gelatin in this.
  • Use a spatula to combine all the ingredients into a smooth mixture.
  • Pour the mixture into Pacojet or Frix Air cups and freeze.
Finishing & presentation
  • Place the charred pears on the plate.
  • Drizzle over the pear sauce.
  • Place the caramelised fennel on top of the charred pears.
  • Sprinkle a little chervil powder over the fennel meringues and arrange on the plate.
  • Churn the quark ice cream and top off the charred pears with a quenelle of the ice cream.
  • Garnish with a few fennel leaves.

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