Pear, blueberry & white chocolate

Mark Abbott

Mark Abbott

17th March 2016

Pear, blueberry & white chocolate

• Frozen aerated pear foam
• White chocolate & coco butter lined dome mould
• Pear & white chocolate cremeux
• Fresh blueberry
• Blueberry espuma
• Blueberry sherbet
• Pear gel
• Compressed pear dice
• Dried pear slice

Ingredients

  • White chocolate lined dome mould
  • 1200g white chocolate
  • 850g coco butter
  • Frozen aerated pear foam
  • 400g pear juice reduced to 250g
  • 2 gelatine
  • 5g citric
  • 15 g pro espuma
  • 13g pear compound
  • Pear & white chocolate cremeux
  • 80g pear compound
  • 2 gelatine
  • 210g white chocolate
  • 150ml milk
  • 120g UHT cream
  • Blueberry espuma
  • 200 blueberry puree
  • 60ml water
  • 20g sugar
  • 16g pro espuma
  • 2g citric acid
  • Blueberry sherbet
  • Pear gel
  • 300g pear juice
  • 30g sugar
  • 2g citric acid
  • 4g agar
  • Compressed pear dice
  • 200ml water
  • 100g sugar
  • 1g citric acid

Method

White chocolate lined dome mould

Melt both together. Fill a frozen 12cm metal dome mould (full) with the chocolate and allow to stand in the mould for 10 seconds to start to set. Pour out the excess chocolate leaving a thin layer. Scrap of with a clean pallet knife. Place back in freezer.

Frozen aerated pear foam

reduce the pear juice then dissolve the soaked gelatine, blend in the rest of the ingredient, pour into a espuma gun, gas twice and shake well. Fill the chocolate lined moulds, using a pallet knife flatten off, freeze in the -85°. Once set move into a standard freezer, then scoop out the middle of the foam leaving a 2 cm ring of frozen dome.

Pear & white chocolate cremeux

bring the milk and cream to the boil , dissolve the gelatine, whisk in the compound, then pour over the chocolate. Stir until all is dissolved and pour into a container and leave to set. Then place into piping bag.

Blueberry espuma

warm the water and sugar together then blend with all the other ingredients. Pour into a espuma gun, gas once and shake well.

Pear gel

Place all ingredients except the acid, in a pan, and boil for 20 seconds. Pour into a one – sprayed container, and chill. Once the jelly

Compressed pear dice

Place all ingredients into a pan and bring to the boil to make a stock syrup. Dice a firm pear into 2 mm dice. Place into a vac pac bag. Add 50 ml of the cold syrup and compress.

Dried pear slice

Compress the slices in the same stock syrup as the dice, then drain well, lay flat on cling film lined, de-hydrator trays. Dry at 70° for 4- 6 hours until crisp.

To finish

Place a spoon of the compressed pear into a 12cm round ring and lay flat. Place a small bulb of the gel in the middle of the pears. Just before you want to serve take the dome out of the freezer. Pipe a small bulb of cremeux into the hole. Add one whole blueberry into the cremeux. Fill the rest of the hole with the blueberry foam. Turn the mould over the ring of diced pear. The heat of your hand will release it from the metal mould. Place a small dot of gel on top and place a pear crisp on top, using a fine sieve dust with blueberry serbet, serve straight away.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.