Pear Caramel Trifle

04.10.2023

Pear CaramelTrifle

Ingredients for basic sponge cake:

150 g — eggs
90 g — sugar
90 g — wheat flour

Ingredients for caramel pear:

180 g — fresh pear
24 g — sugar
2 g — citric acidCOOKIT
40 g —puree apricot DiraFrost
2 g — apple pectinBest Way Foods
24 g — sugar

Ingredients for chocolate mousse

5 g — edible gelatin200 bloom COOKIT
30 g — water
125 g —dairy cream 32% Debic
35 g —Caramel filling Callebaut
100 g —white chocolate with caramel Gold Callebaut
23 g —butter 82% Traditional Debic
125 g —dairy cream 32% Debic

Ingredients for sugar syrup

100 g — sugar
100 g — water

Ingredients for decor cream

180 g —dairy cream 35% Debic
110 g —white chocolate Velvet Callebaut

Basic Sponge Cake:

Peel and dice the pear, then mix it with sugar and citric acid. Bring to a boil. Add the purée. Mix the pectin with sugar. Add to the pear mixture and boil.

Chocolate Mousse:

Soak the gelatin. Bring the cream and Caramel filling to a boil. Add the chocolate, butter, and gelatin. Emulsify with a blender. Let cool to 28 °C. Whip the cream and fold the two masses together.

Sugar Syrup:

Mix sugar with water.

Decor Cream:

Bring the cream to a boil. Add the chocolate and emulsify with a blender. Let cool to +2...+6 °C and whip.

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