World Finals 2009 Best Dessert
Pear Sorbet
Ingredients:
Sugar 75g
Water 100g
Pear puree 250g
Pear schnapps 10g
Method:
· boil up sugar and water
· add the pear puree and schnaps
Sugar crust praline
Ingredients:
Sugar 125g
Water 60g
Pear schnaps 50g
Method:
· boil sugar and wather to 119°C
· add the pear schnaps
· fill the syrup in dry starch
· crystallise for 6 hours
Hazelnut creme
Ingredients:
Milk 100g
Sugar 20g
Egg yolk 30g
Potato starch 15g
Callebaut Mycyo Cocoa Butter 15g
Praline 1:1light 100g
Gelatin 1 pl.
Cream 130g
Method:
· boil milk,sugar,eggs yolk and starch
· mycryo, praline light plus gelatin intermix
· Leave to cool to 25°C, then fold in the whipped cream
Crunchy coating
Ingredients:
Butter 20g
Carma "Claire" Swiss Top milk chocolate 80g
Praline 1:1 light 180g
Moretti 20g
Callebaut Pailleté Feuilletine 40g
Roasted hash hazelnut 30g
Coffee powder 30g
Half candied orange peel 20g
Method:
· melt butter and Carma Claire milk couverture
· mix all together
· 5mm coast
Ginger brownie
Ingredients:
Butter 180g
Icing sugar 200g
Carma "Origine Rare" Madagascar chocolate 100g
Eggs 120g
Walnut hash 80g
Flour 80g
Fresh ginger 10g
Candied ginger 25g
Method:
· whip the slightly softened butter with the icing sugar
· melt the Couverture
· mix the eggs and Couverture the butter alternating
· add the rest of the ingredients
· bake at 160°C/20 mins
Madagascar mousse
Ingredients:
Eggs 75g
Sugar 27g
Carma Origine Rare 'Madagascar' couverture 105g
Gelatin 2 pl.
Cream 300g
Method:
· baet eggs and sugar warm/cold
· melt the Couverture/gelatin and mixed
· leave to cold slightly (40°C) then slightly fold the whipped
cream
Kumquat compote
Ingredients:
Kumquat 160g
Sugar 100g
Water 200g
Vanilla bean
1/4
Pektin 3g
Grand Marnier
20g
Pistache haze
10g
Method:
· cut the kumquats in half
· then boil with sugar, water, vanilla and pektin for 15 minutes
· add the Grand Marnier and pistache haze
Pear compote
Ingredients:
Pear 2pcs
White wine 100g
Sugar 50g
Water 100g
Vanilla bean 1/4
Method:
· peel the pear and cut in small chunks
· then boil with white wine, sugar, water, vanilla for 2
minutes
Pear foam
Ingredients:
Pear juice 250g
Lecithin powder 1g
Method:
· mix into a foam