Composition
- Poached Pear in Red Wine
- Almond Cream
- Pear Mousse
- Chocolate Spray
Poached Pear in Red Wine
| INGREDIENTS | MEASUREMENT |
|---|---|
| Red Wine | 165 g |
| Water | 66 g |
| Sugar | 82 g |
| Orange Juice | 1 g |
| Lemon Juice | 1 g |
| Cinnamon Stick | 2 g |
| Vanilla Pod | 1 g |
| Fresh Pear | 198 g |
Method
Peel and cut the pear into cubes. Boil the red wine, water, sugar, orange juice, lemon juice, cinnamon stick, and vanilla pod. Add the pear cubes to the hot wine. Boil again. Keep in the fridge overnight.
Almond Cream
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 55 g |
| Fruit’Elite “Nuts” White Almond Purée Capfruit | 111 g |
| Almond Powder | 83 g |
| Rhum | 8 g |
Method
Mix all the ingredients together and pipe into the vegan tart shell. Bake at 180°C with cube poached pear in red wine.
Pear Mousse
| INGREDIENTS | MEASUREMENT |
|---|---|
| Fruit’Purée Pear Williams Capfruit | 217 g |
| Sugar | 16 g |
| Agar Agar | 2 g |
| Vegetable Cream | 152 g |
Method
Set aside half portion of the Pear Purée. Boil the remaining Pear Purée together with sugar and Agar Agar. Add the rest of the Pear Purée. At 30°C, add the whipped vegetable cream. Keep in the fridge.
Chocolate Spray
| INGREDIENTS | MEASUREMENT |
|---|---|
| White Chocolate | 62 g |
| Cacao Butter | 41 g |
Method
Melt and mix.
Products Used
Vegan Tart Shells Large Round
- 22-24 g / 0.78-0.85 oz. /pc.
- 9 pcs. / tray, 5 trays / box
- H: 16 mm, 0.63 in
- Ø: 75 mm, 2.95 in
Dark Chocolate Nest Rectangle
- 2-3 g / 0.07-0.11 oz / pc
- 90 pcs / tray, 3 trays / box
- L: 84 mm, 3.31 in
- W: 20 mm, 0.79 in
