Pear and mascarpone entremet made with
– homemade spoon biscuits,
– pears in syrup,
– mascarpone cream,
– pear jelly.
Equipment used
– Pastry ring
– Rhodoid film
– Plain nozzle
– Ancel 210 bloom gelatine
(paid Amazon links)
Ingredients
Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+icing sugar
Pear jelly
✔140g pears in syrup
✔3g gelatine
Cooking
180°C – 8 to 10 minutes
Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔5g milk
✔1 sheet of 2g gelatine
✔1 capful of pear liqueur
Assembly
✔Pears in syrup
✔Pear liqueur
The recipe
Serves 5 to 6 people
Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
✔A little icing sugar
Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, gradually adding the sugar. Then add the egg yolks. Mix gently with a spatula. Sift the flour on top. Mix again.
Fill a piping bag fitted with a plain nozzle. Pipe the biscuits onto a sheet of baking paper in two circles.
Sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes.
Allow the biscuit to cool and cut it into two circles; one the same size as your circle and the other slightly smaller.
Mascarpone cream
✔250g mascarpone
✔3 egg yolks
✔3 egg whites
✔80g caster sugar
✔8g milk
✔1 sheet of 2g gelatine
✔1 capful pear liqueur
Place the gelatine leaf in a large bowl of cold water for about ten minutes. Pour the milk into a small bowl and heat it in the microwave. Add the softened and squeezed gelatine. Mix and set aside.
Separate the egg whites from the yolks into two bowls. Using an electric mixer, beat the yolks with the mascarpone and half the sugar (40g). Add the milk and gelatine mixture and the capful of pear liqueur. Mix and set aside.
In the second bowl, beat the egg whites with an electric mixer, gradually adding the remaining 40g of sugar.
Gently fold the egg whites into the mascarpone cream. Proceed with assembly.
Assembly
✔Syrup (pear juice in syrup, pear liqueur)
I peeled, cored and cooked 4 large pears in a large saucepan with water, caster sugar and liquid vanilla.
Place your ring mould on your plate. Add a sheet of Rhodoid film. Place the first biscuit at the bottom of your ring mould.
Brush the top with syrup.
Cut up the pear pieces in syrup and set aside.
Add the mascarpone cream to a height of approximately 1.5 cm.
Add the second biscuit and soak it in syrup. Place the pear pieces on top, then add the remaining mascarpone cream. Place in the freezer overnight.
Pear jelly
✔140g blended pears in syrup
✔3g gelatine
✔A little lemon juice
Heat the pear purée with the lemon juice, then remove from the heat and add the gelatine, which has been softened and squeezed dry. Cover the dessert and place in the fridge.
I decorated it with flowers (Christmas roses: please note that they are not edible) and a chocolate plaque.
