Amatika 46%, pear, ailanthus honey muesli and Chasse à Courre®
DOSES FOR: 15 porzioni
Recipe by Pastry Chef Alessandro Rossetti
ingrediants
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.
ingrediants
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.
ingrediants
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.
ingrediants
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.
ingrediants
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.