Speculoos pear entremet composed of
– speculoos mousse,
– pear mousse,
– pear compote,
– speculoos crisp,
– pear sorbet quenelle,
– speculoos biscuit.
Equipment used
– Silikomart Flocon mould
– Silikomart quenelle mould
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
(links remunerated by Amazon)
Ingredients
Pear compote
✔1 ripe pear
✔5g sugar
✔1g NH pectin
✔Vanilla powder
Speculoos mousse
✔1g gelatine
✔50g single cream
✔35g speculoos paste
✔50g whipped cream
Pear mousse
✔100g cream
✔2g gelatine
✔130g blended pears
Speculoos crunch
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles
Speculoos biscuit
Pear sorbet
The recipe
For 3 desserts
Pear compote
✔1 ripe pear
✔5g sugar
✔1g NH pectin
✔Vanilla powder
Heat the diced pears with the vanilla in a saucepan. In a small bowl, mix the powdered sugar and NH pectin. 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.
Crunchy speculoos
✔20g white chocolate
✔30g speculoos paste
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and speculoos paste. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.
Speculoos mousse
✔1g gelatine
✔50g single cream
✔35g speculoos paste
✔50g whipped cream
Soften the gelatine sheet in a bowl of cold water. Heat the 50g of single cream with the speculoos paste in a saucepan. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.
Whip the very cold single cream (minimum 30% fat) with an electric mixer. Add the previous mixture. Fill a piping bag with this mousse and set aside for assembly. Quickly make the pear mousse.
Pear mousse
✔100g cream
✔2g gelatine
✔130g blended pears
Soften the gelatine sheet in a bowl of cold water. Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan for a few minutes over a low heat so that the water evaporates a little. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.
Whip the very cold liquid cream (minimum 30% fat) with an electric mixer. Add the warm pear purée. (T<approx. 30°C so that the whipped cream does not collapse).
Fill your Silikomart mould halfway with pear mousse, making sure it covers all the edges.
Poach the speculoos mousse.
Add the pear compote.
Top with pear mousse.
Finish with the crispy speculoos biscuit.
Place in the freezer overnight or for at least 6 hours. The next day, remove your desserts from the moulds.
Dressage
Place your dessert on your serving plate. I sprinkled some speculoos powder made from crumbled biscuits.
I decorated my plate with a quenelle of Faur ice cream moulded using a Silikomart quenelle mould.
Keep chilled until ready to serve.
