Sous-vide red wine poached pear with almond crumble and creme anglaise
Execution time: about 120 min

Share on :

A plated dessert that explores new combinations and create magic connection between shapes and colours. 
Ingredients
CRUMBLE
200gr butter - 170gr brown sugar - 150gr 00 flour - 100gr almond meal - 80gr corn flour - Toasted almond sticks - 20gr ginger powder - 30gr caster sugar - 30gr brown sugar

POACHED PEARS
1 unripe pear - 300ml Montepulciano red wine - 1 tbsp brown sugar - 15gr butter - cinnamon sticks - cloves

CUSTARD
100ml
double cream - 100ml whole milk - 50gr egg yolks - 40gr caster sugar - 1 star anise

PEAR CHIPS
1 pear
Program
POACHED PEAR
1 hour 15 minutes - 85°C - 100% steam - fan 4 

CUSTARD (sous-vide)
8 minutes - 85°C - 100% steam - fan 4

CRUMBLE
12 minutes - 165°C - 100% dry - fan 4

PEAR CHIPS
3 hours - 60°C - 100% dry - fan 1
SEND THE RECIPE DIRECTLY TO YOUR OVEN!
Accessories used in the video
You may also be interested in…
DISCOVER ALL THE POSSIBLE COMBINATIONS
NewsletterStay up to date on projects, news and events.
SUBSCRIBE
Subscribe to our Unox Newsletter!Fill out the form to get the latest news on Unox solutions for gastronomy, pastry, and bakery. News, insights, and trends in professional food service, delivered once a month, straight to your inbox.
Name*
Surname*
email*
COMPANY
Country*
Profile*
I authorize the treatment of my personal data pursuant to Reg. (EU) 2016/679 (GDPR).Read the Privacy Policy *
I authorize the treatment of my personal data to receive, via telephone or email, commercial communications, newsletters, updates or invitations related to events, satisfaction questionnaires, etc. This checkbox is required to receive the newsletter.