Forrest honey/ Almond/ Pear/ Mascarpone

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Ingredients for 10 portions
  • For the pear ice cream
  • 170 g QimiQ Classic
  • 100 g Preserving sugar 3:1
  • 500 g
  • For the pear balls
  • 400 g Birnen
  • 40 g Sugar
  • 1 EA Lemon(s), Saft und Schale
  • 40 g Butter
  • For the honeycomb caramel
  • 165 g Fine granulated sugar
  • 60 g Glucose syrup
  • 30 g Honey
  • 10 g Baking powder
  • 1 g Salt
  • 30 g Water
  • For the almond caramel cream
  • 125 g Cream 36 % fat
  • 1 g Vanilla bean
  • 100 g Sugar
  • 25 g Honey
  • 125 g Hay milk Butter
  • 2 g Sea salt
  • 125 g White chocolate
  • 100 g Almond praline, coarse
  • 500 g QimiQ Whip Pastry Cream
  • For the almond tarte
  • 125 g QimiQ Cream Base
  • 125 g Butter
  • 400 g Wheat flour type 480
  • 100 g Almonds, finely grated
  • 100 g Fine granulated sugar
  • 1 piece(s) Egg(s)
  • 2 g Salt
  • For the chocolate caramel tuile
  • 200 g White chocolate
  • 100 g Wheat flour type 480
  • 80 g Neutral oil
  • 60 g Fine granulated sugar
  • 100 g Egg white(s)
  • 4 g Salt
Method
1.

For the pear ice cream

1. Heat all the ingredients to 75 °C. Freeze in a Pacojet beaker or in an ice cream maker.

2.

For the pear balls

1. Wash the pears and scoop out balls with a parisian spoon. Vacuum seal with lemon juice, sugar and butter.

2. Cook in a sous vide basin at 58 °C for approx. 90 minutes. Allow to cool at room temperature.

3.

For the honey honeycomb caramel

1. Line a mould with baking paper.

2. Bring the water, sugar, glucose syrup, salt and honey to the boil in a saucepan at 165 °C without stirring. Add the baking powder and incorporate with a whisk. Pour immediately into the prepared mould and allow to harden at room temperature.

3. Break into manageable pieces and store in a dry place until ready to use.

4.

For the almond caramel cream

1. Caramelize the sugar, then add the salt, honey, cream and butter. Incorporate the vanilla, the almond praline and the white chocolate.

2. Whisk the QimiQ Whip until smooth and add the caramel mixture. Chill the cream.

5.

For the almond tart

1. Process all ingredients into a smooth dough and allow to rest in the refrigerator for at least 1 hour.

2. Roll out the dough thinly and place it in the tart case. Bake at 175 °C until golden brown. Cool and store in a dry place.

6.

For the chocolate caramel tuile

1. Spread the chocolate on a baking tray lined with baking paper and bake at

160 °C for approx. 15 minutes. Cool at room temperature.

2. Weigh out 120g of the caramelized chocolate and mix finely with the remaining ingredients. Spread thinly on a baking mat and bake at 160 °C for about 15 minutes. Cool and break into palatable pieces.