Recipe for 10 Persons:
Pear:
15 pcs. Pears (sort. Abate Fetel)
Washing, peeling, cutting into halves and chop out the core and a little bit more. The core is for the fond. The pear rests are for the pear gelee.
Pearfond:
2 l Water
Peel and Core of pear
Salt
Bayleaf, Juniper, cinnamon
Add everything and bring to boil, then let it
soak for 20 minutes, pass through a sieve.
For Pear Fond Red:
2 l Barolo Redwine
450 g Sugar
1 l Pearfond
Make a darkbrown caramell, add the Barolo and
the Pearfond, reducing to 50 percent.
Fill 10 halfs of the pears and the fond into a vacuumbag. Sous vide 63 degree,
50 Min.
Let it get cold in the bag for min. 6 hours.
Take them out and pass the red fond through a sieve.
For Pear Fond Golden:
2 l Chardonnay Whitewine
450 g Sugar
1 l Pearfond
1 pcs saffron
thread
Make a golden caramell, add the ingredients, then do it like the Red Fond.
Pearballs:
Cut out with a parisien cutter pearballs and sous vide them like the halfes
a vacuumbag for 25 Minutes.
Red and Golden Fond Gel:
500 ml Redwine-Pearfond and for the Golden Fond take the Whitwine-Pearfond
5 g Agar-Agar
Take two Sauteuses, add in each Sauteuse one of the fonds, boil one after another
and add in each
the Agar-Agar. Boil and stir for 5 Minutes. Let it get cold. Blending until
it´s smooth, fill it into a squeeze-bottle.
Pear-Gelee:
250 g Pear Rests
4 leafes Gelatine, soaking in cold water
0,02 l Pearbrandy
70 g Sugar
100 ml Pearfond
Blend the pear rests with the pearfond, pass through a sieve, boil for a few
seconds,
stir in the gelatine leafes. Pout it out into
round forms, 0,5 cm high. Put it into the cooler.
For chocolate coating:
1 kg Good Dark chocolate 70%
Temperate the chocolate.
For curd cheese mousse:
750 g Curd Cheese 40%
fat
150 g Sugar
200 g Heavy cream
2
pcs. Eggs
Vanilla
Press out the liquid of the curd cheese in a towel. Sugar and Eggs whipping up
until the sugar is completely solved. Wipe up the heavy cream. Put the eggs and
sugar after another into curd cheese while stirring. Put in the Vanillamark of
a pod, stir. At least the Heavy cream, Stir slowly.
Complete the Pears:
Dry the halfes of the pears, fill in the curd cheese mousse,
put two halfes of each colour together and coat it into the dark chocolate.
Take them on a plate, let them cool.
Vanilla Ice:
250 ml Milk
250 ml Heavy cream
3 pcs Eggyolk
100 g Sugar
1 pc. Vanillapod
Make a fresh Vanilla Ice.
Chocolate Sauce:
250 g Dark chocolate 70%
200 ml Heavy
cream
200 ml Water
Boil the Heavy cream together with the water, take off the heat, put in the
chocolate, let it melt, stir.
Serve warm.
Finishing:
Arrange everything on the plate. Take out the pear gelee, put it into the
middle of the plate, on top the two colored pear with fresh cutted mint, make
the points of gel, take the warm chocolate sauce, and the vanilla ice.