VERRINE PEAR AND WHITE CHOCOLATE
DICED PEAR JELLY
4gr Gelatin Sheets “Silver
50gr Cane Sugar
1gr Tahitensis Vanilla Bean
200gr William Pear Fruit Puree
0gr Pear
Soak the gelatine leaves in cold water and drain.
Place the pears, purée, sugar and vanilla pod in a pan and bring to the boil.
Bring to a boil.
Add the gelatine leaves and arrange in the glasses.
BURNT WHITE CHOCOLATE PANNACOTA
1gr “Silver” Gelatin Sheets
75gr Semi-skimmed milk
113gr Cream 35%
46gr Condensed Milk
95gr White Azor
Caramelize the chocolate in the oven.
Heat the milk, cream and condensed milk in a pan.
Soak the gelatine leaves in cold water.
Add the chocolate to the milk and bring to the boil.
Crush the mixture and add the gelatine.
Allow the mixture to cool.
Place in glasses.
BAKED PEARS
100gr William Pear Fruit Puree
170gr Water
210gr Mature White Wine
122gr Cane Sugar
1gr Vanilla pod Tahitensis
Cut the pears into large cubes.
Boil the syrup and add the pears. Allow the pears to cook slightly.
Allow to cool.
PEAR AND WHITE CHOCOLATE VERRINE
80gr Piura Blanco 74%
1gr Golden Coloring
Make decorations with tempered chocolate.
Arrange the jam in the bottom of the glass. Chill.
Then place the pannacotta on top of the jelly. Leave to cool.
Arrange the pear cubes on top of the pannacotta and decorate with the chocolate.
