> Recipes > Pear

Sous vide poached pear with lemongrass, herbs and dark bitter chocolate

  • Dessert
  • medium
  • 6
  • 1 hour 30 minutes, plus setting time

PT1H30M

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Pears

Bitter chocolate mousse

  • 180g of dark chocolate, 70%
  • 50g of butter
  • 210g of egg yolks
  • 75g of sugar
  • 30g of glucose
  • 8g of gelatine, soaked in cold water
  • 340g of cream, whipped

Dark chocolate glaze

  • 160g of dark chocolate, 61%
  • 110g of double cream
  • 300g of Valrhona neutral glaze

Coriander sablé

  • 1 bunch of coriander, chopped
  • 160g of egg yolks
  • 320g of sugar
  • 450g of flour
  • 15g of baking powder
  • 4g of salt
  • 320g of butter, soft

To serve

save recipe
recipe saved

Method

save recipe
recipe saved
1
Preheat a water bath to 55°C
2
To prepare the pears, bring the water and lemon juice to the boil in a saucepan with the sugar and lemon grass. Leave to cool, then add to a large vacuum bag with the pears and seal in a chamber sealer. Cook in the water bath for 30 minutes, or until the pears are just cooked
3
To make the mousse, melt the chocolate with the butter in a bain marie. Meanwhile, whisk together the eggs, sugar and glucose until pale and doubled in size to make a sabayon
4
Mix the sabayon with the melted chocolate and add the softened gelatine. Leave to cool to room temperature, fold through the cream and set in 6.5cm silicone dome moulds in the freezer
  • 8g of gelatine, soaked in cold water
  • 340g of cream, whipped
5
Once the mousse domes are set, make the glaze. Melt the chocolate with the cream in a saucepan and mix to form a ganache. Warm the neutral glaze to 80°C and add to the ganache, mixing well to combine. Cool to 35°C and pour over the mousse domes to glaze and return to the fridge for 10 minutes to set
  • 160g of dark chocolate, 61%
  • 110g of double cream
  • 300g of Valrhona neutral glaze
6
Preheat the oven to 160°C/gas mark 3
7
To make the sablé, cream the butter with the sugar then add the yolks, followed by the salt, flour and baking powder. Add the coriander last and mix until fully combined. Roll out the dough to a thickness of 1/2cm then bake in the oven for 10–12 minutes until golden brown. Cut out with an 8cm cutter whilst still hot
  • 160g of egg yolks
  • 320g of sugar
  • 450g of flour
  • 15g of baking powder
8
To serve, place a biscuit in the centre of each plate and top with a chocolate mousse. Place a coriander leaf on the mousse and a pear on top. Garnish with chocolate decorations and serve
Share recipe

Comments ()

Sous vide poached pear with lemongrass, herbs and dark bitter chocolate

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.