Pear and caramel tartlets
INSTRUCTIONS CARAMEL CREAM
STEP 01
Caramelize teh caster sugar.
STEP 02
Combine with the boiling milk and glucose.
STEP 03
Add the remaining milk and the yolk and cook at 85°C.
STEP 04
Add the gelatine mass and pour over butter and cocoa butter. Emulsify everything with the blender.
STEP 05
Pour a part of the mixture into hemisphere moulds, place another part in a tray and set aside.
STEP 06
Blast chill the silicone moulds. Keep the part on the tray in the refrigerator.
INSTRUCTIONS DICED GELLED PEAR
STEP 01
Pre-mix the diced pears with the first portion of sugar, then start cooking the pears to lose some of their water.
STEP 02
At around 50°C add the mixture of sugar and pectin and bring it to the boil. Cook for 2-3 minutes until the pears are slightly soft.
STEP 03
Add the rehydrated gelatin.
STEP 04
Pour into silicone hemisphere moulds, levelling well with a spatula.
STEP 05
Freeze and remove from the mould.
HOW TO COMPOSE
Put a base of previously fridged caramel cream inside one of the pre-cooked cocoa tartlettes. Place over the hemisphere of frozen gelled pears. Unfreeze and decorate.
