Gastronomixs

Three preparations of pear with swollen brandied raisins, kefir crème cheesecake, and gingerbread caramel

Three preparations of pear with swollen brandied raisins, kefir crème cheesecake, and gingerbread caramel Enlarge

Three delicious, attractive, and very different ways of preparing pear. The classic preparation of a fruit mousse fits perfectly into this composition. A light and airy sponge cake and the full, spicy flavour of the poached pear add the finishing touches. The flavours of pear are supported by the contrasting structure of the kefir crème cheesecake. The brandied raisins (treated with carbon dioxide) offer a sweet counterpart to this, along with a caramel flavoured with gingerbread spices.

Ingredients

440

g

pear purée

40

ml

water

250

ml

cream

6

leaves of

gelatin

20

g

sugar

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10

 

Conference pears

500

ml

white wine

250

g

sugar

1

 

vanilla pod

4

 

star anise

1

 

cinnamon stick

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160

g

pear purée

20

g

Poire Williams

250

g

egg white

175

g

egg yolk

150

g

sugar

50

g

flour

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100

g

brandy

60

g

water

15

g

sugar

½

 

vanilla pod

1

 

star anise

50

g

raisins, soaked

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1125

g

white chocolate

2500

g

fresh Amsterdam kefir cheese

875

g

condensed milk

5

 

lemons, juice and zest

5

 

oranges, juice and zest

20

 

eggs

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150

g

fondant

75

g

isomalt sugar

75

g

glucose

10

g

mixed spice

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purple violets

Preparation method: pear mousse
  • Soak the gelatin in cold water.
  • Beat the cream until it has the consistency of yoghurt.
  • Heat the water and dissolve the sugar and gelatin in it.
  • Mix with the pear purée.
  • Fold the cream into the mixture when it is approximately 15˚C.
  • Pour into a pear-shaped mould or other shape and set aside in the refrigerator to firm up.
Preparation method: poached pears with spices
  • Heat all the ingredients except for the pears in a large pan.
  • Peel the pears and slowly poach them in the syrup.
  • Allow to cool and vacuum seal them with the liquid. Not only will they last longer but the pears will be strongly infused with the liquid.
Preparation method: pear sponges
  • Put all the ingredients in a blender or thermo blender and blend at a moderate speed for 5 minutes.
  • Pass the mixture through a sieve and pour into a siphon.
  • Aerate with two cartridges and shake well. Leave to rest for one hour.
  • Fill paper cups one third full with the mixture.
  • Place in the microwave and cook at 900W for approximately 50 seconds.
  • Leave the sponge cakes to cool upside down.
  • Cut open the cups and remove the cakes.
  • You can use them immediately or dry them in an oven at 60°C.
Preparation method: swollen brandied raisins
  • Combine all the ingredients and heat to just below boiling.
  • Infuse for ten minutes and set aside to cool.
  • Transfer the mixture into a siphon and aerate with four cartridges.
  • Ventilate the siphon and twist off the cap. Pour the raisins out of the siphon.
Preparation method: kefir crème cheesecake
  • Melt the white chocolate.
  • Scorch the melted chocolate with a blowtorch.
  • Melt the scorched white chocolate again and mix with the fresh kefir cheese to form a soft mixture.
  • Add the eggs to the mixture one by one, beating each egg well into the batter before adding the next egg.
  • Add the rest of the ingredients.
  • Steam the mixture in a gastronorm container for 25 minutes. Cover well to prevent discoloration.
  • Cool the mixture down and mix it again in the thermoblender until it forms a smooth crème.
  • Pass the cream through a sieve to ensure it is extra fine and smooth.
  • Store cool in a piping bag or air-tight container.
Preparation method: gingerbread caramel
  • Heat the fondant, isomalt, and glucose to 155°C.
  • Remove the mixture from the heat and leave to infuse to 160°C.
  • Allow the sugar mixture to cool down to 120°C and then quickly and briskly stir in the mixed spice and pour the mixture onto a silicone mat.
  • Break the confectionery into pieces and grind to a fine powder in a blender.
  • Store the confectionery in an air-tight container with silicone granules.
  • Sprinkle the powder onto a silicone mat and place into an oven pre-heated to 150°C for two minutes.
  • Allow to cool, break it into pieces and store in an air-tight container with silicon granules.
Finishing & presentation
  • Briefly whip up the mousse in a blender and spread it over the plate as a base.
  • Cut the poached peach into quarters and place one quarter on the plate.
  • Break the sponge cake into small pieces and scatter over the plate.
  • Pipe dots of cheesecake crème beside the poached pear.
  • Break the gingerbread caramel into large pieces and arrange them on the plate.
  • Finish off with the swollen brandied raisins and purple violets.

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