HANOS horeca groothandel
Foodxperience

Santa peer

This dish is composed of the following components: Pear cremeux, Quark mousse, Jasmine ice cream, Hibiscus meringue, Hibiscus/pear chiboust, Poached pear, and Jasmine sauce.

Ingredients

128gpear coulis
75gEgg yolk
50gsugar
3.5itemsGelatine sheets
45gmascarpone
pear compound
Lime juice
Salt
1itemsVanilla pod
65gbutter

100gQuark
100gWhite chocolate
1itemsEgg
75glightly whipped whipped cream
20gsugar
2itemsgelatin sheet
pear liqueur

5milk
20itemsdrop of jasmine extract
400gcream
320gEgg yolk

40ghibiscus syrup
30gegg white powder
80ghibiscus juice
30gPowdered sugar

100gsugar
150gProtein
250gpear coulis
10ghibiscus
6itemsgelatin sheet
200glightly whipped cream

1itemsVanilla pod
100gsugar
10ghibiscus
200gWhite wine

700gmilk
100gsugar
200gEgg yolk
15itemsdrop of jasmine extract

Preparation

  1. Heat all the ingredients—except the butter, mascarpone, and gelatin—in a pan.
  2. Slowly heat this to 65°C.
  3. Then add the gelatin and let the mixture cool to about 30°C.
  4. Gently fold in the butter and mascarpone and let it set.

  1. Whip the cream until it has the consistency of yogurt.
  2. Heat pear liqueur, sugar, salt, and egg to 65°C and then add the gelatin, white chocolate, and quark.
  3. This mixture cools quickly so the whipped cream can be added almost immediately.

  1. Put all the ingredients in the thermoblender and heat to 80°C.
  2. Put the mixture in a Pacojet beaker and freeze until solid.

  1. Put all ingredients in the KitchenAid and whip until very stiff.
  2. Pipe this mixture onto baking mats in the desired shape and bake at 80°C for about 60 minutes.

  1. Heat the sugar and pear coulis, let the hibiscus infuse for about 30 minutes.
  2. Then bring this mixture to a boil, add the gelatin, and strain it.
  3. Meanwhile, whip the egg white and the cream.
  4. Mix all the ingredients together when the gelatin mixture is thickened.

  1. Put all the ingredients in a vacuum bag and vacuum seal well.
  2. Then place the mixture in the Röner for 15 minutes at 68°C.
  3. Let the mixture cool and then process into a compote.

  1. Put all the ingredients in the thermoblender.
  2. Heat the mixture to 80°C.
  3. Pour the mixture onto a tray and cover with butcher's foil.
  4. Once the mixture has set, transfer it to a piping bag.
  5. Garnish with Jasmine Blossom and Shiso Green cress.