Drunken Pear with Craffin and Gorgonzola Mousse
Baking and Desserts • European
Description
Drunken Pear with Craffin and Gorgonzola Mousse
Ingredients
- Pears 5 oz
- Chicken Egg 3 pieces
- Star anise 0 oz
- Cinnamon 0 oz
- Citrus Zest Mix 0 oz
- Vanilla salt 0 oz
- Mild Chili Spice 0 oz
- Saffron 0 oz
- Ground clove 0 oz
- Apple Wine 5 fl oz
- Raw cane sugar 5 oz
- Puff Pastry 0 oz
- Walnuts 0 oz
- Goat cheese 0 oz
- Cream 0 fl oz
- Dried Barberry 0 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 375°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 390°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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!