Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
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
Instructions
How to Make the Fondant:
- The night before, brew the milk and coffee beans in the refrigerator for 1 night.
- 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.
- Cook over a low heat, like a crème anglaise, to obtain a coating consistency.
- Soak the gelatine in cold water for a few minutes and add it.
- Mix the sauce and strain through a fine sieve.
- Add the pastis.
- Cover with a piece of paper and leave to cool for 1 hour.
- Blend again, incorporating the soft but not melted butter.
- Pour this preparation into 4 pastry cutters. Place in the fridge for at least 2 hours.
How to Make the Poached Pears:
- In a saucepan, boil 1 litre (about 4 cups) of water with the sugar, the vanilla pod cut in half and the crème de cassis.
- Peel the pears. Cut them in half lengthwise, hollow them out roughly and dip them in the syrup.
- Poach them for 20 minutes.
- Remove from the heat, drain the pears and boil the syrup to make a sauce Concentrate.
How to Make the Tiles:
- Preheat the oven to 200 °C/ 392 ℉ (th. 6-7).
- Mix the soft butter icing sugar with the contents of the vanilla bean.
- Then incorporate the egg white and flour. Spread he preparation obtained on a plate covered with baking paper by forming tiles.
- 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:
- Place the coffee fondants on the plates; scoop them out with a spoon and place the pears on top.
- Cover lightly with syrup and serve with 1 tile.
Notes
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