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