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Pear

A piece of art

Cooking Time

75 mins

Serving Suggestion

30 people

Difficulty

Allergy information

How to make Pear

1

Mix the cold water and the gelatine powder together in order to make the gelatine mass.

2

Microwave until melted and transparent.

3

Store in portions.

4

Scale and melt to use in a specific recipe.

5

In order to prepare the pear ganache, heat the pear puree and pour it onto the white chocolate, cocoa butter, 80 g of the gelatine mass and cinnamon powder and mix with a mixer.

6

Add the GOLD CUP® CHANTY DECO and the mascarpone.

7

Let the mixture rest for 12 hours.

8

Melt the white chocolate with the cocoa butter and the green colouring as the coating.

9

Whip the pear ganache and fill ¾ of the silicone mould.

10

Add the pear filling* and a disc of almond sponge.

11

Fill the mould with the pear ganache.

12

Put the mould in the freezer.

13

When frozen, dip the pastry in the coating.

14

Spray some coating onto the pastry with an airbrush.

15

Decorate the pear shape with a chocolate stem.

Notes & Variations

*Use a traditional pear compote or feel free to be creative.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Gelatine mass:
100g GELATINE POWDER
500g WATER
---------------------------------
Pear Ganache:
1200g PEAR PUREE
240g WHITE CHOCOLATE
240g COCOA BUTTER
600g GOLD CUP® CHANTY DECO
400g MASCARPONE
10g CINNAMON POWDER
---------------------------------
Coating:
300g WHITE CHOCOLATE
300g COCOA BUTTER
GREEN COLOURING

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