Celebrate the joy of the festive season with this sophisticated dessert. This pear, vanilla and almond wreath is a harmonious blend of flavours and textures, carefully crafted to evoke the warm and inviting spirit of the holidays. At the heart of this festive masterpiece are the Poire William poached pears, perfectly complimented with a light vanilla mousse, rich almond crunch base, sweet pear gel and flavourful almond biscuit. Top with tuile leaves and caramelised almonds to make this festive dish simply exquisite.
Poire William poached pears
Ingredients1l water 75g Grandes Distilleries Peureux Poire William 1 star anise 1 cinnamon stick 1 spent Norohy vanilla pod 4 pears |
MethodHeat the poaching liquor and all ingredients (except for the pears) and allow to infuse for a while. Add the pears to the poaching liquor on a low heat and cook until softened all the way through. Remove from the heat and ensure pears are covered in liquid at all times. |
Vanilla mousse
Vanilla mix
Ingredients65g egg yolk 50g whole egg 135g vanilla infused water 62g butter |
MethodIn a large pan heat vanilla infused water. Combine whole eggs, egg yolks and sugar in a separate bowl. Pour vanilla water onto the egg mixture, combine and transfer back into the pan. Cook to 84°C. Strain and chill to 35°C. |
Mousse
Ingredients310g vanilla mix 100g clotted cream 140g double cream 20g Sosa Instangel |
MethodBlend the Instangel into the vanilla mix. Blend the clotted cream into vanilla mix. Semi whip the double cream and fold into mixture. Lastly fold through the rhubarb pieces and pipe into moulds. Place in freezer in desired mould . |
Tuile leaves
Ingredients25g butter 38g egg white 50g plain flour |
MethodCombine the icing sugar, egg white and flour. Slowly pour in the melted butter and place in the fridge to cool. Spread into tuile mould and bake at 160°C for 6 minutes. Once removed from oven and mould, shape into curves for leaves. |
Almond praline crunch base
Ingredients150g DGF almond and hazelnut praline 100g Sosa almond paste 80g roasted chopped almonds |
MethodMelt and temper the chocolate. Combine it with all the other ingredients. Spread flat on a tray and once set cut out with a heated ring in desired shape. |
Pear gel
Ingredients200g Boiron pear puree 100g stock syrup |
MethodMix all ingredients together with hand blender and blend until a smooth consistency is reached. Leave for 30 minutes to hydrate and blend again. |
Almond biscuit
Ingredients25g cremsucre 100g soft flour 130g Afropol Fine Foods ground almonds 1g salt 6g baking powder 20g Sosa Potatowhip 230g water 230g plant based butter substitute |
MethodBlend together the Potatowhip and water and whisk on medium speed on the kitchen aid. Add the sugar slowly in stages and whisk for minimum of 10 minutes until the meringue is full and formed. In a separate bowl mix all the dry ingredients with the plant based butter at 40°C and mix well. Add the meringue in two stages, keeping as much aeration as possible. Spread on a baking tray and bake in the oven at 170°C for 15 minutes. |
Garnish
Ingredients |
