COF­FEE CHERRY WITH POACHED PEAR VER­RINE

Epicure - - MASTERCLAS­S -

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.

1.2 3.1 2.1 3.3 2.4 3.5

9.4

4.2

6.2

7.2

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