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Pear, vanilla and almond wreath

Pear, vanilla and almond wreath

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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


1l water 

300g Tate & Lyle caster sugar 

75g Grandes Distilleries Peureux Poire William 

1 star anise

1 cinnamon stick

1 spent Norohy vanilla pod 

4 pears


Heat 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


65g egg yolk

50g whole egg

125g Tate & Lyle caster sugar 

135g vanilla infused water

62g butter


In 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. 



310g vanilla mix 

100g clotted cream 

140g double cream 

20g Sosa Instangel


Blend 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


25g butter

50g Tate & Lyle icing sugar 

38g egg white 

50g plain flour 


Combine 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


150g DGF almond and hazelnut praline 

100g Sosa almond paste 

80g roasted chopped almonds

100g Belcolade dark chocolate 55%


Melt 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


200g Boiron pear puree

100g stock syrup

15g Sosa Gelcrem cold


Mix 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


280g Tate & Lyle caster sugar 

25g 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


Blend 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.



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