Last week, I went to Barcelona for a short break with my sister.
I walked around the city just exploring & taking photos.
After the break, I made these pear & caramel entremets.
I saw the red wine pear entremets posted on Evan's Kitchen Ramblings & that reminds me of this recipe which I've designed a while back.
Finally got the chance to make these & it tastes absolutely gorgeous!
I really love the white wine poached pears & the caramel mousse.
Refreshingly tangy, fragrant yet rich & creamy.
Poire vin Blanc (12 x 3" hemisphere):
6 pears, peeled & cored
500 g white wine
120 g sugar
1/2 lemon, zest only
1 vanilla pod, cut & split
Put all ingredients except pears in a large cooking pot, gently bring it to boil.
Put in the pears & simmer for 30 min, set aside to cool.
Drain & reserve the white wine, cut the pears into thin slices.
Gelée de poire au vin blanc (12 x ~1.5" round discs)
240 ml white wine from pear compote
8 g gelatine leaves
1 pear from pear compote, sliced
Dissolve gelatine in white wine over hot water.
Arrange pear slices in silicon mould (I used mini muffin silicon mould)
Pour in the wine & refrigerate to set.
180 g eggs (~3 large eggs)
70 g sugar
14 g honey
50 g plain flour
25 g corn flour
10 g butter, melted
17 g milk
Preheat oven to 160C, line a parchment paper on a baking pan.
Combine butter & milk, warm to 40C.
Combine eggs, honey & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating.
Continue beating for another 8-10 min until pale & fluffy.
Fold in the flour gently.
Fold in the milk until smooth.
Bake for 15-20 min or until a skewer comes out clean.
Cool on a wired rack.
25 g glucose
62 g sugar
25 g water
95 g whipping cream
Caramelise sugar over gentle heating, carefully stir in water, glucose & whipping cream.
Set aside to cool.
48 g egg yolks
18 g sugar
4.5 g gelatine leaves, bloomed in cold water
235 g whipping cream, whipped up
In a saucepan, combine egg yolks, sugar & water, cook over low heat to ~82C, stir constantly while heating until it becomes thick.
Remove from heating, add in the bloomed gelatine & stir to dissolve.
Fold with caramel sauce & whipped cream.
Glacage vin Blanc
25 g apricot glazing jam
2 tsp white wine from pear compote
Combine & stir until smooth.
Cut the cake into 2.5" round discs, brush generous amount of white wine from pear compote on the cake.
Divide the mousse on the hemisphere mould about 2/3 full.
Place a jelly in the middle & a cake, press down & remove excess mousse.
Refrigerate to set.
Remove carefully from the mould, decorate with the poached pear slices & brush with glaze.