One after the other
ART ALMONDS & PEARS
Suitable for… Single portions
Yields 30 medium glass cups
- Fresh cream 35% fat 1000 g A
- Pâte à bombe 350 g B
- Mascarpone 200 g C
- Vanilla pod 1 D
PÂTE À BOMBE
- Egg yolk 500 g
- Sugar 750 g
- Water 125 g
Season to taste with a vanilla pod and the rind of a lemon.
Pour the sugar and water into a small saucepan and bring to a boil.
At the same time, put the egg yolk in a planetary mixer and beat at low speed. Take a thermometer and check the temperature of the sugar, continuing to heat it until it reaches 121°C.
Increase the speed of the planetary mixer beating the egg yolk and slowly add the sugar heated to 121°C.
The pâte à bombe will be ready when the cylinder of the planetary mixer is cool, the foam has doubled its volume and the appearance of the mix is hard and glossy.
Beat slowly E
Heat F + G to 121°C.
Pour F + G into E and increase the speed.
For this method it is best to use fresh pasteurized egg yolk.
Combine the egg yolk, sugar and water in a plastic or Pyrex bowl suitable for use in the microwave.
Mix the ingredients with a whisk and cook in a microwave at maximum power for 2 minutes, stirring occasionally.
The mix is ready when the sugar has completely dissolved and a pale yellow foam on the surface appears.
Pour the mix into the planetary mixer and beat until the cylinder of the planetary is cool, the pâte à bombe has doubled its volume and the appearance of the mix is hard and glossy.
Combine E + F + G
Heat in the microwave at max power for 2 minutes.
Beat the mix in the planetary mixer.
RECIPE AND CONSTRUCTION
Place the glass cups on a serving tray. To keep the glasses from sliding around during movement place slightly humid baking paper on the tray.
Place the poached pears in the bottom of the glass cups.
Place in the blast freezer for 10 minutes. In a bowl combine the pâte à bombe and the seeds extracted from a vanilla pod. Whip the fresh cream and mascarpone in a planetary mixer.
Combine the cream and mascarpone with the rest of the mix, one spoon at a time, trying not to lose air. Use a pastry bag to portion the semifreddo on top of the poached fruit layer, filling the glass half way.
Place in the blast freezer for 10 minutes.
Spread a layer of crunchy almond on the hardened semifreddo. Fill the glass the rest of the way with semifreddo. Place the glasses in a blast freezer until the semifreddo hardens.
Mix B + D.
Whip A + C in the planetary mixer and add to the rest of the ingredients.
Layer in the glass cups following the pattern.
Before serving or placing in the display case, decorate with a “topping” of neutral almond paste and a candied pear wafer.
The frozen and decorated product can remain in the display case at -19°C for one week.
The product that is frozen to the core (e.g. -32°C for 1 hour) and not decorated can be stored at -19°C in a storage cabinet for one month.
ON THE MARKET
The whipped A + C can be replaced with a neutral flavoured semifreddo base. Vanilla pods can be replaced with vanilla paste.
Poached fruit is treated with sugar, heated at low temperatures for long periods of time.
It therefore undergoes a semi-candying process that does not alter the freshness of the flavour, enhances the colours, and leaves whole pieces. Usually small fruits like berries or strawberries are used, or chunks of hard fruits like pears, peaches, pineapple, apricots, etc.
The use of poached fruit is recommended in semifreddos because the process transforms the fruit so that it doesn’t freeze even at low temperatures.
Poached fruit is usually made using professional equipment like pasteurizers, cookers or modern multifunction gelato machines.
- Fruit 1000 g
- Sugar 600 g
- Lemon juice 30 g
Place the fruit (even frozen), sugar, and lemon in the machine. Start the machine.
When finished, store at + 4°C for up to one month.