• Home
  • Dessert
  • Poached Pear with Vanilla, Blackcurrant and Coffee Fondant

Poached Pear with Vanilla, Blackcurrant and Coffee Fondant

0 0
Poached Pear with Vanilla, Blackcurrant and Coffee Fondant

Share it on your social network:

Or you can just copy and share this url

Ingredients

Pears:
150 g Caster Sugar
1 vanilla pod
150 g blackcurrant cream
4 pears
The coffee fondant:
200 g Milk
16 g coffee beans
3 Egg Yolks
1 egg
160 g Caster Sugar
2 ½ gelatine leaves
1 cl Pastis
180 g Butter
Vanilla tiles:
30 g icing sugar
30 g Butter
1 vanilla pod
1 egg whites
30 g Flour
  • Medium

Ingredients

  • Pears:

  • The coffee fondant:

  • Vanilla tiles:

Directions

Share

This pear is served with an amazing coffee fondant that you can prepare the day before, to save time on the day of the meal. To be made in autumn, with beautiful seasonal pears.

How to Make the Fondant:

  1. The night before, brew the milk and coffee beans in the refrigerator for 1 night.
  2. The same day, mix the egg yolks, whole egg and sugar in a salad bowl. Pour the brewed and filtered milk through a strainer and mix.
  3. Cook over a low heat, like a crème anglaise, to obtain a coating consistency.
  4. Soak the gelatine in cold water for a few minutes and add it.
  5. Mix the sauce and strain through a fine sieve.
  6. Add the pastis.
  7. Cover with a piece of paper and leave to cool for 1 hour.
  8. Blend again, incorporating the soft but not melted butter.
  9. Pour this preparation into 4 pastry cutters. Place in the fridge for at least 2 hours.

How to Make the Poached Pears:

  1. In a saucepan, boil 1 litre of water with the sugar, the vanilla pod cut in half and the crème de cassis.
  2. Peel the pears. Cut them in half lengthwise, hollow them out roughly and dip them in the syrup.
  3. Poach them for 20 minutes.
  4. Remove from the heat, drain the pears and boil the syrup to make a sauce Concentrate.

How to Make the Tiles:

  1. Preheat the oven to 200 °c (th. 6-7).
  2. Mix the soft butter icing sugar with the contents of the vanilla bean.
  3. Then incorporate the egg white and flour. Spread he preparation obtained on a plate covered with baking paper by forming tiles.
  4. Bake in a hot oven for 6 min. As soon as they come out of the oven, remove the tiles and round them on a rolling pin.

The Presentation:

  1. Place the coffee fondants on the plates; scoop them out with a spoon and place the pears on top.
  2. Cover lightly with syrup and serve with 1 tile.
Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
Poached Pear with Vanilla, Blackcurrant and Coffee Fondant;                     Photo credit: annesophiepic

Anne Sophie

Anne-Sophie Pic is a famous French Chef known for gaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to win three Michelin stars, and was named the Best Female Chef by The World’s 50 Best Restaurants in 2011.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Coconut Rasmali
previous
Coconut Rasmalai
Moelleux aux Framboises Façon Crumble
next
Moelleux aux Framboises Façon Crumble
Coconut Rasmali
previous
Coconut Rasmalai
Moelleux aux Framboises Façon Crumble
next
Moelleux aux Framboises Façon Crumble