150g
Sugar
8
Pears
240g
PONTHIER redcurrant purée
5g
Butter
Make a dry caramel with the sugar, pour into a baking dish. Core the pears and make balls with a melon-baller. Place them in the baking dish and cover with PONTHIER redcurrant purée. Add a knob of butter. Cover with foil and bake for 15 minutes at 200°C. Leave to cool in the dish.
300g
Cream
150g
Mascarpone
85g
PONTHIER redcurrant purée
30g
Sugar
565g
Total weight
Combine all the ingredients and whisk gently until firm.
PART 1
450g
Flour
210g
Ground almonds
210g
Sugar
12g
Baking powder
390g
Softened butter
12g
Salt
120g
Egg yolks
PART 2
720g
White chocolate
72g
Sunflower oil
360g
Cornflakes
2556g
Total weight
Combine the ingredients in part 1 to make a smooth dough and bake at 140°C until golden. Leave to cool. Break up the cooled shortbread in the mixer (with the paddle). Add the melted chocolate, sunflower oil and cornflakes. Roll out and cut out pieces the same size as the pear balls.
Drain the pears and glaze with a red berry glaze. Lay on the almond shortbread, fill the hole with redcurrant chantilly and PONTHIER redcurrant purée. Garnish with fresh redcurrants. Place a quenelle of redcurrant chantilly cream in the centre. In this recipe, PONTHIER redcurrant purée can be replaced by blackcurrant or raspberry purée or by a mixture of PONTHIER passion fruit and tangerine purées
Products used
