Half pear entremet made with
– diced pears,
– a pear mousse
– a speculoos crisp,
– yellow velvet spray.
Materials used
– Pavoni half pear mould
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
Ingredients
Pear compote
✔110g diced ripe pears
✔10g sugar
✔2g NH pectin
✔Vanilla powder
Pear mousse
✔150g mixed pears
✔150g whipping cream
✔3g gelatine
Speculoos crisp
✔40g white chocolate
✔60g speculoos pastry
✔30g crêpes dentelles
Yellow velvet spray
Milk chocolate
The recipe
For 8 desserts
Pear compote
✔110g diced ripe pears
✔10g sugar
✔2g NH pectin
✔Vanilla powder
In a saucepan, heat the diced ripe pears for a few minutes over a low heat. If your pears are not ripe enough add 2 or 3 tablespoons of water. Mix the caster sugar and NH pectin in a small bowl. Increase the heat and as soon as it starts to boil, pour over the diced pears and cook for 2 minutes, stirring constantly. Set aside until ready to assemble.
Speculoos crisp
✔40g white chocolate
✔60g speculoos pastry
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and the speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into half-pear shapes to fit your mould. Place in the freezer until ready to assemble.
Pear mousse
✔150g mixed pears
✔150g whipping cream
✔3g gelatine
Soften the leaf gelatine in a bowl of cold water. Heat the pear purée (mixed ripe pears or mixed pears in syrup) in a saucepan for a few minutes over a low heat so that as much water as possible evaporates. Remove from the heat and add the gelatine, well wrung out and softened, stirring well. Set aside. Whip the cold cream with a mixer (adding a little sugar if your pears are not ripe enough). Add the cooled pear purée. Mix gently. Assemble quickly.
Assembly
Fill your Pavoni half-pear mould halfway with pear mousse, pushing it up all the way to the edges. Place some pear compote in the middle. Top with a little pear mousse and finish with the speculoos crisp.
Place in the freezer overnight or for at least 6 hours. The next day, unmould your desserts, place them on a baking sheet with the pear slice side down and immediately apply the yellow velvet spray. Gently turn your entremets over with a spatula.
I decorated my dessert with milk chocolate pips and little tails.
Chill until ready to eat.
