In this modern recipe are hidden your everyday tastes

People :

4

Preparation time :

2h

Cooling time:

3h

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients

For baked pear:

  • 1 kg of ripe pears.
  • 200 gr. sugar.
  • 1 cinnamon stick.
  • 1 Orange.
  • 1 lemon.
  • 6 sheets of gelatin.
  • 50 gr. butter.

For vanilla custard:

  • 250 ml 35% fat cream
  • 50 gr. Egg yolks
  • 50 gr. Sugar
  • 1 sheet of gelatin
  • ½ vanilla pod

For the vanilla crocante:

  • 200 gr. of crunchy almonds.
  • 4 scoops vanilla.

For the almond crocante:

  • 100 gr. skinless roasted almonds.
  • 70 gr. sugar.
Preparation

For baked pear:

  1. Peel and core the pears, and fill with a cinnamon stick, some lemon and orange rind sugar and finally the butter.
  2. Put in the oven at 160 º an hour and a half.
  3. Once well baked, remove the cinnamon and rinds and mash up the pears into small pieces.
  4. Then mix while still hot with the previously soaked gelatin sheets.
  5. Fill a rectangular, silicone cake mold (small size) and leave it in the freezer about 3 hours.

For vanilla cream:

  1. Put the cream in a saucepan and bring to the boil. Infuse with the open vanilla pod. Mix in the
  2. egg yolks and sugar.
  3. Gently stir the egg mixture and simmer the infused cream until it begins to boil. Add the
  4. previously hydrated gelatin sheet, mix and let cool.

For the vanilla crocante:

  1. From the 4 scoops of vanilla, form 8 small balls and coat in the crocante. Store in the freezer.

For the almond crocante:

  1. Put sugar and almonds in a saucepan and cook until you have an almond caramel.Roll it out on a silicone sheet to cool.
  2. Then grind up the caramelized almonds.
  3. With the help of a spoon, place a mound of almond powder on the silicone sheet and smash
  4. and grind.
  5. Bake at 170 º for 2 to 3 minutes.
  6. Leave it to cool to obtain the crocante.

Assembly

  1. Form a circle with vanilla custard at the bottom of a dish. Top with the thawed rectangular pears, sprinkle with sugar and scorch with a blowtorch.
  2. Surround with balls of vanilla crocante and finally the crunchy caramelized almonds.

Additional information

People :

4

Preparation time :

2h

Cooling time:

Difficulty:

Media