Pâtisserie

Amatika 46%, pear, ailanthus honey muesli and Chasse à Courre®

DOSES FOR: 15 porzioni

Recipe by Pastry Chef Alessandro Rossetti

Amatika 46%, pear, ailanthus honey muesli and Chasse à Courre®
ingredients

50 g Sunflower seeds

50 g Pumpkin seeds

50 g Ground almonds

270 g Oat flakes

150 g Ailanto organic honey

preparation

Mix all ingredients together and bake in the oven at 150° C until golden brown.

details

Store at room temperature, away from sources of heat and humidity.

Recommended amount: 10 g per portion.

ingredients

95 g Ravifruit pear purée

15 g Sosa 33De glucose powder

15 g Caster sugar

2.5 g Sosa NH fruit pectin

45 g Cubes of pear

5 g Chasse à Courre® spice mix

preparation

Mix the pectin with the sugars. In a saucepan, heat the pear puree to 40° C. Add the mixed dry ingredients a little at a time (ensuring that lumps don’t form) along with the pears cut into 2-mm cubes and the Chasse a Courre® spice mix.

Bring to the boil. Pour into moulds and blast chill at -18° C.

details

Store for 4 days at +4° C or 30 days at -18° C.

Recommended amount: 20 g per portion.

ingredients

1000 g Ravifruit pear purée

93 g Water

96 g Caster sugar

132 g Sosa Dextrose

2 g Sicilia locust bean gum flour

1 g Sosa Guar Gum

preparation

Heat half the fruit pulp together with water, sugar, dextrose, locust bean gum flour and guar gum to 85° C.

Add the remaining cooled pear puree and homogenise.

Allow the mixture to rest at +4° C for at least 6 hours.

Homogenise once more then blast chill in Pacojet pots or allow to set.

details

Store for 7 days at -11° C.

Recommended amount: 15 g per portion.

ingredients

480 g Ravifruit pear purée

100 g Water

7 g Caster sugar

5.8 g Sosa Iota Pro pannacotta

2.2 g Sosa Natur Emul

365 g Valrhona Amatika 46% vegan chocolate couverture

45 g Deodorised coconut oil

preparation

Mix the caster sugar together with the Iota Pro pannacotta.

Heat the purée and water to 40° C before adding in the mixed dry ingredients and bringing the mixture to 85° C.

Pour the heated mixture over the melted couverture together with the coconut oil then add in the Natur Emul.

Mix until a glossy, smooth ganache is obtained.

Leave to solidify overnight at +4° C.

details

Store for 4 days at +4° C.

Recommended amount: 20 g per portion.

Freezable.

ingredients

180 g Ravifruit pear purée

20 g Ravifruit lemon purée

10 g Sosa Cold Gelcrem

preparation

Combine all ingredients together in a jug.

Mix until smooth and glossy.

details

Store for 4 days at +4° C.

Recommended amount: 5 g per portion.

Freezable.

Assembly and finishing

Place the pear confit at the centre of the plate. Position the Amatika and pear custard around the confit.

Arrange the crunchy muesli and pears cooked at 85° C for 15 minutes on top of the custard.

Finish with a quenelle of sorbet and the pear gel.