Medium
Chocolate, pear and caramel may be a classic combination, yet this recipe gives it a contemporary twist. What can you expect: solid chocolate flavours, creaminess and lovely acid hints of pear. Everyone will love this dessert. Putting it on the menu will appeal to a broad audience.Chocolate, pear and caramel may be a classic combination, yet this recipe gives it a contemporary twist. What can you expect: solid chocolate flavours, creaminess and lovely acid hints of pear. Everyone will love this dessert. Putting it on the menu will appeal to a broad audience.Chocolate, pear and caramel may be a classic combination, yet this recipe gives it a contemporary twist. What can you ex...
Containing: 6 Components
Brownie with cocoa nibs (for 2 squares of 17 cm)
Ingredients: Brownie with cocoa nibs (for 2 squares of 17 cm)
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205 gsugar
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170 gbutter
Preparation: Brownie with cocoa nibs (for 2 squares of 17 cm)
Beat until light and fluffy.
Ingredients: Brownie with cocoa nibs (for 2 squares of 17 cm)
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135 gwhole egg(s)
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85 gsifted flour
Preparation: Brownie with cocoa nibs (for 2 squares of 17 cm)
Add.
Ingredients: Brownie with cocoa nibs (for 2 squares of 17 cm)
Preparation: Brownie with cocoa nibs (for 2 squares of 17 cm)
Spread into two trays and sprinkle with Callebaut NIBS-S. Bake at 175°C for 14 minutes.
Panna cotta with vanilla
Ingredients: Panna cotta with vanilla
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380 gmilk
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120 gsugar
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1 pod(s)vanilla
Preparation: Panna cotta with vanilla
Bring to the boil and remove from the heat.
Ingredients: Panna cotta with vanilla
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70 ggelatin mass
Preparation: Panna cotta with vanilla
Leave to soak and add. Leave to dissolve thoroughly and strain.
Leave to cool for two hours. Mix every half hour and then spread over the brownie in the trays.
Stewed pear with lime
Ingredients: Stewed pear with lime
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400 gblanched pear (diced)
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100 gsugar
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50 gpear juice
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1/2 piece(s)lime juice
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1 piece(s)lime zest
Preparation: Stewed pear with lime
Bring to the boil.
Cook the stewed pears.
Crunchy sheet of chocolate
Ingredients: Crunchy sheet of chocolate
Preparation: Crunchy sheet of chocolate
Mix and pour onto a sheet.
Cut into pieces of 8.5 cm x 3 cm.
Caramel and balsamic vinegar reduction
Ingredients: Caramel and balsamic vinegar reduction
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500 gsugar
Preparation: Caramel and balsamic vinegar reduction
Make a caramel.
Ingredients: Caramel and balsamic vinegar reduction
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280 gbalsamic vinegar
Preparation: Caramel and balsamic vinegar reduction
Deglaze with the balsamic vinegar and leave to cool.
Finishing and presentation
Arrange a piece of brownie-panna cotta on a plate. Top with a sheet of chocolate. Add stewed pear. Finish with the caramel and balsamic vinegar reduction.
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