Dessert Pear–Linden

22.08.2023

Pear & Linden Blossom Dessert

Ingredients for Noisette Sponge

185 g — almond flourSantoSantaniello
143 g — brown sugar
53 g — egg whites
71 g — egg yolks
1 g — salt
1 pc — vanilla bean
160 g — butter
200 g — egg whites
34 g — brown sugar
50 g — sugar
90 g — wheat flour
6 g — baking powder

Ingredients for Pear-Ghana Ganache

150 g — creamCream 30% Campina
150 g — milk chocolate couvertureGHANA Cacao Barry
25 g — gelatin massbloom 240 Best Way Foods
90 g — cocoa butterCallebaut
500 g — pear pureeRavifruit
150 g — creamCream 30% Campina

Ingredients for Pear & Linden Blossom Filling

300 g — fresh pear
15 g — linden blossom
50 g — pear pureeRavifruit
150 g — water
50 g — sugar
75 g — glucose syrup
10 g — cornstarch

Ingredients for the Crunchy Layer

50 g — milk chocolate couvertureGHANA Cacao Barry
50 g — cocoa butterCallebaut
150 g — sable (shortbread) crumbs
150 g — wafer flakesCallebaut

Ingredients for the Coating

400 g — milk chocolate№823 Callebaut
300 g — cocoa butterCallebaut
50 g — cocoa butterCallebaut
2 g — yellow food coloring

Noisette Sponge:

Combine the first six ingredients in a food processor and blend for 2 minutes. Prepare beurre noisette by heating butter until it develops a characteristic nutty aroma. Add the brown butter to the mixture and process for an additional minute. Whip the egg whites and sugar into a meringue, then gently fold into the base using a spatula. Fold in the sifted flour and baking powder. Bake at 150°C for 20 minutes.

Pear-Ghana Ganache:

Bring the first portion of heavy cream to a simmer and pour over the chocolate and gelatin. Emulsify using an immersion blender. Incorporate the pear puree and mix well. Add melted cocoa butter and stir to combine. Add the cold heavy cream and blend until smooth and homogeneous. Cover with plastic wrap in direct contact with the surface and refrigerate for 6 hours to stabilize.

Pear & Linden Blossom Filling:

Prepare an infusion by steeping linden blossom in water for 30 minutes. Combine the infusion with puree, glucose, sugar, and starch to cook a sauce. Dice the pear into brunoise, sauté for 5 minutes, then combine with the linden sauce. Pour into molds and freeze.