COFFEE CHERRY WITH POACHED PEAR VERRINE
Serves 9
Prep time 1 hour 15 minutes + 2 hours refrigeration + overnight refrigeration Cook time 45 minutes
infused coffee cream
1 litre 35% cream
1 vanilla pod
100g coffee beans, crushed
1.1 Mix all ingredients together in a saucepan over medium heat. Refrigerate mixture overnight to allow flavours to infuse.
1.2 Sieve mixture and set coffee cream aside.
coffee panna cotta
2 gelatine sheets 300ml infused coffee cream 40g sugar 200ml full cream milk 80ml Baileys
2.1 Soak gelatine sheets in iced water. Once soft, lift sheets from the water and wring to remove excess water. Set aside. 2.2 In a pot, boil ½ the infused coffee cream with the sugar. Add gelatine and mix until fully dissolved. Add milk.
2.3 Sieve mixture and add Baileys.
2.4 Spoon the panna cotta mixture into individual glasses until half full. Keep refrigerated for at least 2 hours or until set.
caramel pear compote base 4g pectin NH
15g sugar + additional 50g 100g pear purée 100ml water
1 vanilla pod 3.1 Mix pectin NH with 15g sugar. Set aside.
3.2 Gently simmer the pear pureé with the water over low heat.
3.3 Heat 50g sugar with the vanilla pod in a hot pan. Slowly caramelise until the colour reaches an amber caramel shade.
3.4 Gently pour the pear mix and pectin NH mix into the caramelised sugar and heat until the mixture is smooth.
3.5 Pour mixture into a shallow tray to cool down.
poached pear
150g pear purée 210ml cooking white wine 112ml water
112g sugar
2 star anise
2 vanilla pods
1 cinnamon stick 200g fresh Peckham pear, diced
4.1 Add all ingredients except for the diced pear into a pot. Bring to a boil and reduce mixture for 5 minutes.
4.2 Add diced pear. Boil for another 5 minutes to soften the fruit.
4.3 Drain mixture. Set poached pears aside.
chocolate coffee ganache
150ml cream
10g invert sugar (available from Phoon Huat)
10g glucose
55g white chocolate buttons 150ml infused coffee cream (reserved)
5.1 In a pot, bring cream, sugar and glucose to a boil. Slowly add in the chocolate.
5.2 Add the reserved infused coffee cream and mix well.
5.3 Strain mixture. Emulsify for 30 seconds using a hand blender. Refrigerate overnight. caramel macadamia candy
100g sugar
150g macadamia nuts, toasted and warm spray oil
6.1 Over medium heat, slowly cook sugar to attain an amber caramel shade.
6.2 Add warm macadamia nuts and stir to evenly coat the nuts with the caramel. 6.3 Spray the nuts with oil and spread onto a baking mat to cool down. Set aside.
microwave pistachio sponge 160g pistachio paste 250ml egg white 160ml egg yolk
140g sugar
40g pastry flour 25ml olive oil
50ml water 7.1 Whisk all ingredients together until smooth. Sieve mixture.
7.2 Transfer mixture to a siphon with 2 charges. Refrigerate siphon for 2 hours.
7.3 Shake siphon and pipe mixture into a paper cup until halfway full. Microwave mixture on high heat for 30 seconds.
7.4 Remove paper cup from microwave and leave upside down on a wire rack to cool.
cherry foam
350ml cherry pureé
70g sugar
8g sosa whip (available from Phoon Huat) 3g egg white powder
8.1 Whisk all ingredients together in a stand mixer for 5 minutes or until light and fluffy. 8.2 Spoon mixture into a piping bag.
assembly
9.1 Mix pear compote with poached pear. Spoon 2-3 tbsp on top of the chilled panna cotta.
9.2 Using a stand mixer, lightly whip the chocolate coffee ganache for 5 minutes until light and smooth. Spoon the whipped ganache into a piping bag.
9.3 Pipe ganache over the pear compote mixture. Chill for 5 minutes.
9.4 Pipe cherry foam on top of the ganache.
9.5 Garnish foam with the crushed macadamia nuts.
9.6 Garnish with edible flowers as desired.