Drunken Pear with Craffin and Gorgonzola Mousse
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
3
Description
Drunken Pear with Craffin and Gorgonzola Mousse
Ingredients
- Pears - 5.3 oz
- Chicken Egg - 3 pieces
- Star anise - 0.1 oz
- Cinnamon - 0.1 oz
- Citrus Zest Mix - 0.1 oz
- Vanilla salt - 0.1 oz
- Mild Chili Spice - 0.1 oz
- Saffron - 0.1 oz
- Ground clove - 0.1 oz
- Apple Wine - 7 fl oz
- Raw cane sugar - 3.5 oz
- Puff Pastry - 2.1 oz
- Walnuts - 0.1 oz
- Goat cheese - 1.8 oz
- Cream - 1 fl oz
- Dried Barberry - 0.1 oz
Step by Step guide
Step 1
Peel the firm pear, place it in a pot with warmed wine, spices, and zest, and simmer for 20–25 minutes, then let it cool to room temperature.
Step 2
Roll out the puff pastry to a thickness of 5 mm, roll it into a tube, place it in a loaf pan, brush with egg, and bake for 20 minutes at 374°F.
Step 3
Heat the cream, avoiding boiling, add the gorgonzola, and cook until it reaches a gel-like consistency.
Step 4
Prepare burnt walnuts by placing them in the oven and roasting until black at 392°F.
Step 5
Reduce some of the pear syrup to a glaze consistency, drizzle it over the craffin, and sprinkle with burnt walnuts.
Step 6
Place the warmed pear in syrup on a plate, pour a little warm gorgonzola sauce beside it, and add a piece of puff pastry. To enhance the flavor, sprinkle with freeze-dried raspberries.
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