Рецепт Chocolate Bavarois With Deconstructed Pear Crumble Recipe
Tom Kitchin, the one star Michelin Chef from Scotland, was my inspiration for this dish for round 5 of the Freshly Blogged competition. Dave and I met Tom last year when we went to eat at The Kitchin, and I have a signed copy of his recipe book. Tom believes in cooking regional and seasonal produce, which echoes with my blog philosophy. In his book From Nature To Plate, I was introduced to bavarois, a custard based dessert. This is set using gelatine and cream. With cream not being one of our pantry ingredients I knew I would have a challenge on my hands. I am also not used to working with gelatine powder so this was a double challenge for me. The custard has a hint of chocolate and you can taste the Amarula, so that worked out really well. The pears are soft and succulent and the dessert is tied together with the crumble, with the salt making it zing.
Chocolate Bavarois With Deconstructed Pear Crumble Recipe
Ingredients:
For the bavarois
- 200mls milk
- 100g sugar - I used fructose
- 4 eggs, separated
- 80g dark chocolate, finely chopped – I used sugar free
- 50mls Amarula
- 20g gelatine powder
- For the crumble
- 25g cream crackers, finely chopped
- 50g blanched almonds, finely chopped
- 15mls icing sugar
- 5mls egg whites
- 2.5mls salt flakes
- For the caramelized pears
- 50g butter
- 50g sugar - I used fructose
- 4 pears, peeled, cored and quartered
Method:
For the bavarois
Spray 4 dariole moulds with spray and cook
Heat the milk in a sauce pan over a medium heat
Whisk together the sugar and egg yolks until at a ribbon stage
Slowly pour the milk over the eggs, whisking continuously
Return the mix to the sauce pan and whisk on the heat for 5 minutes
Remove from the heat and pass through a sieve
Whisk the chocolate in and once melted whisk in the Amarula
Leave to cool while you whisk the egg whites to stiff peaks
Whisk in the gelatine and leave to cool completely
Gently whisk in the egg whites and pour into the moulds
Leave to set in the fridge for 45 minutes
For the crumble
Preheat the oven to 180°Celsius
Toss the crackers, almond and icing sugar together
Mix in the egg white
Spread out on a lined baking tray and bake for 8 minutes
Crush the ingredients in a pestle and mortar
Stir in the salt
For the caramelized pears
Melt the butter in a large frying pan over a medium heat
Add the sugar and leave it to dissolve
Cut each pear quarter into 4 slices
Cook the pear in the caramel for about 10 minutes, until soft, turning often
Place into sprayed ring moulds and leave to cool in the fridge
To serve
Tip the bavarois onto a plate and carefully lift the mould
Remove the ring mould from the pears and cut the pears in half
Place the pears onto the plate
Sprinkle with a generous helping of the crumble
2.2
http://tandysinclair.com/chocolate-bavarois-with-deconstructed-pear-crumble-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Disclaimer: This challenge was sponsored by Amarula for the Freshly Blogged Challenge. This disclaimer is in line with my blogging policy.
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.