Umqombothi Beer with Pear Caramel
  • High profit
  • Comfort Foods
  • Chocolate Innovation
Taking a Traditional African Heritage beer and make it modern with Callebaut W2 Chocolate, Pear & Caramel.
Taking a Traditional African Heritage beer and make it modern with Callebaut W2 Chocolate, Pear & Caramel.
Shelf life:
4 days
Conservation:
Refrigerator (3°C)
Containing: 6 Components

Mousse

Ingredients: Mousse

Preparation: Mousse

Bloom the gelatin in 30g of water.

Warm the beer in a saucepan, remove from heat, add the gelatin to dissolve, and then add it to the chocolate.

Allow it to cool. Using a KitchenAid, whisk the cream until soft peaks form, then fold it into your umqombothi mixture.

Cool the chocolate mixture.

Pipe the mixture into your desired mold.

Tools

  • Saucepan
  • Spatula(s)
  • Stand Mixer
  • Induction

Panna Cotta

Ingredients: Panna Cotta

  • 5.7 oz
    Umqombothi beer
  • 0.7 oz
    sugar
  • 0.2 oz
    glucose
  • 0.7 oz
    gelatine mass

Preparation: Panna Cotta

  1. In a saucepan heat the beer, sugar and glucose to a simmering stage, remove from heat
  2. Add gelatine mass, whisk until gelatine is completely dissolved
  3. Pipe into a mould and place in a freezer to set

Tools

  • Saucepan
  • Whisk
  • Spatula(s)
  • Induction
  • Mould

Caramel Sugar

Ingredients: Caramel Sugar

  • 1.1 lb
    Castor Sugar
  • 3.5 oz
    butter

Preparation: Caramel Sugar

  1. In a suacepan caramelise sugar in stages to avoid lumps and burning
  2. Once sugar is caramelised, add butter slowly while stirring with a whisk until combined
  3. Transfer to a silicone mat to cool completely then blitz using a blender

Tools

  • Saucepan
  • Whisk
  • Silpain® perforated silicone mats
  • Spatula(s)
  • Induction

Compote

Ingredients: Compote

  • 13.2 oz
    Diced pears
  • 1.1 oz
    lemon juice
  • 0.4 oz
    Castor Sugar
  • 0.2 oz
    NH pectin
  • 2.6 oz
    Caramel Sugar

Preparation: Compote

  1. Mix the sugar, pectin and 75g caramel
  2. Fold in your 375g diced pear, pour in a mould
  3. Bake at 165°C for about 10 minutes until the compote comes together

Tools

  • Spatula(s)
  • Oven
  • Mixing bowls
  • Mould

Caramel Glaze

Ingredients: Caramel Glaze

  • 5.5 oz
    water
  • 5.5 oz
    Caramel Sugar
  • 0.2 oz
    NH pectin
  • 4.9 oz
    glucose
  • 2.8 oz
    gelatine mass
  • 3.5 oz
    dextrose

Preparation: Caramel Glaze

  1. In a saucepan, cook water, sugar, glucose, pectin, and dextrose until it reaches 105°C.
  2. Remove from the heat.
  3. Add your gelatin mass and whisk until the gelatin is completely dissolved.
  4. Place it in the fridge overnight.
  5. Blend it the next day.

Tools

  • Saucepan
  • Whisk
  • Hand blender
  • Spatula(s)
  • Induction

Umqombothi Beer Foam

Ingredients: Umqombothi Beer Foam

  • 0.2 oz
    Soya Lecithin Powder
  • 5.5 oz
    Umqombothi beer

Preparation: Umqombothi Beer Foam

  1. Blitz together until foam forms

Tools

  • Hand blender

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