Cinnamon Creme de Beurre with Pear Compote

Desserts
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Ingredients for 10 portions
  • For the pear compote
  • 60 g QimiQ Sauce Base
  • 400 ml White wine
  • 3 g Cinnamon rind
  • 3 g Cardamom
  • 7 g Star aniseed
  • 15 g Vanilla pod(s)
  • 2 g Thyme, minced
  • 30 g Sugar
  • 30 g Pear concentrate
  • 450 g Pear(s), diced
  • For the cinnamon Creme de Beurre
  • 340 g QimiQ Whip, chilled
  • 60 g Butter, melted
  • 100 g Pear fruit puree
  • 80 g Sugar
  • 2 g Seeds from vanilla pods
  • 1 g Cinnamon, ground
Method
1.
For the pear compote: simmer the white wine with the spices.
2.
Add the QimiQ Sauce Base and the pear concentrate.
3.
Add the diced pears and cook until tender. Allow to cool.
4.
For the cinnamon Creme de Beurre: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
5.
Slowly add the melted butter and mix well.
6.
Add the remaining ingredients and continue to whip until the required volume has been achieved. Fill the creme de beurre into a piping bag.
7.
Arrange the pear compote onto plates. Pipe the cinnamon creme de beurre on top and serve.