Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
User Reviews
4.9
Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
Description
Poached Pear with Vanilla, Blackcurrant and Coffee Fondant features pears gently cooked in a vanilla and blackcurrant syrup until tender, preserving their shape and imparting fruity, sweet notes. The coffee fondant is prepared by infusing milk with coffee beans overnight, then combining with eggs, sugar, gelatin, and pastis, cooked carefully to a creamy, custard-like consistency before chilling into a dessert portion. Vanilla tiles made from butter, icing sugar, egg white, flour, and vanilla pod provide a crisp element to the dish.
The dessert assembles the aromatic poached pears, the coffee custard that adds richness and bittersweet depth, and crunchy vanilla biscuits that add texture. This elegant composition suits a refined after-dinner treat where layered flavors and contrasting textures shine.
Ingredients
Pears:
- 150 g caster sugar
- 1 vanilla pod
- 150 g blackcurrant cream
- 4 pear
The coffee fondant:
- 200 g milk
- 16 g coffee beans
- 3 egg yolk
- 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 white
- 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
User Reviews
Overall Rating
4.9
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