The Ruby Pear. A deep pomegranate-infused core, a glaze finish, and a slice of crimson Isomalt glass.
The Ruby Pear. A deep pomegranate-infused core, a glaze finish, and a slice of crimson Isomalt glass.
by LalasCuisine
7 Comments
LalasCuisine
Ingredients (1 serving): –
• 2 firm pears
• 500 ml pure pomegranate juice (100%)
• 150 g sugar
• 1 cinnamon stick
• 1 star anise
• Juice of ½ lemon
Glass slice: –
• 100 g isomalt
• 1 drop red food coloring paste
Cream & Finish: –
• 250 g mascarpone
• 2 tbsp powdered sugar
• 1 vanilla bean
• Raspberry powder, fresh mint
Preparation: –
1.Infusion & Cooking –
Peel one pear completely (leave the stem on). Cut a 5 mm thick slice from the center of the second pear.
Pour: –
Bring the juice, sugar, spices, and lemon to a boil. Gently simmer the whole pear and the slice in the liquid for 15–20 minutes.
2. Ice bath: –
Place a small bowl inside a larger one filled with ice cubes. Add the pear and slice, along with a little of the syrup.
Important: Place a sheet of kitchen paper directly on the pear until it is fully saturated. Shock for 10 minutes. (The paper ensures an even color without streaks.)
3. The ruby lacquer: –
Bring the remaining syrup to a boil in the pot until it thickens to a syrupy consistency and clings to a spoon.
4. The coating: –
Remove the entire pear from the bath and pat it completely dry with kitchen paper.
Action: Pour the hot lacquer over the dry pear until it is mirror-like all around.
5. Isomalt glass: –
Melt 100 g of isomalt and stir in the red paste.
Using tweezers, dip the red pear slice (which should be extremely dry!) into the isomalt.
Let it harden briefly on parchment paper.
6. The final touch –
Place the mascarpone cream on the plate.
Generously dust with raspberry powder.
Place the lacquered pear on top.
Arrange the glass isomalt disc next to it and garnish with mint.
Enjoy! ♡ –
cheezit_baby
Not sure about the amount/texture of the cream, but the pears are beautiful!
matmoeb
Pretty cool looking chef. Saving to try it on my own. I like to sv my poached pears though.
CollateralLove
That is stunning, absolutely well done chef!
SkepticITS
Why does the pear look like it’s on baba ganoush?
It’s obviously a great photo, but I’m a bit weirded out by the cream, mint, and raspberry powder.
Slim-Shadys-Fat-Tits
I’ll be honest, looks annoying to eat.
RhoynishRoots
Looks perfect for Valentine’s Day. Thanks for sharing the recipe!
7 Comments
Ingredients (1 serving):
–
• 2 firm pears
• 500 ml pure pomegranate juice (100%)
• 150 g sugar
• 1 cinnamon stick
• 1 star anise
• Juice of ½ lemon
Glass slice:
–
• 100 g isomalt
• 1 drop red food coloring paste
Cream & Finish:
–
• 250 g mascarpone
• 2 tbsp powdered sugar
• 1 vanilla bean
• Raspberry powder, fresh mint
Preparation:
–
1.Infusion & Cooking
–
Peel one pear completely (leave the stem on).
Cut a 5 mm thick slice from the center of the second pear.
Pour:
–
Bring the juice, sugar, spices, and lemon to a boil. Gently simmer the whole pear and the slice in the liquid for 15–20 minutes.
2. Ice bath:
–
Place a small bowl inside a larger one filled with ice cubes. Add the pear and slice, along with a little of the syrup.
Important: Place a sheet of kitchen paper directly on the pear until it is fully saturated. Shock for 10 minutes. (The paper ensures an even color without streaks.)
3. The ruby lacquer:
–
Bring the remaining syrup to a boil in the pot until it thickens to a syrupy consistency and clings to a spoon.
4. The coating:
–
Remove the entire pear from the bath and pat it completely dry with kitchen paper.
Action: Pour the hot lacquer over the dry pear until it is mirror-like all around.
5. Isomalt glass:
–
Melt 100 g of isomalt and stir in the red paste.
Using tweezers, dip the red pear slice (which should be extremely dry!) into the isomalt.
Let it harden briefly on parchment paper.
6. The final touch
–
Place the mascarpone cream on the plate.
Generously dust with raspberry powder.
Place the lacquered pear on top.
Arrange the glass isomalt disc next to it and garnish with mint.
Enjoy! ♡
–
Not sure about the amount/texture of the cream, but the pears are beautiful!
Pretty cool looking chef. Saving to try it on my own. I like to sv my poached pears though.
That is stunning, absolutely well done chef!
Why does the pear look like it’s on baba ganoush?
It’s obviously a great photo, but I’m a bit weirded out by the cream, mint, and raspberry powder.
I’ll be honest, looks annoying to eat.
Looks perfect for Valentine’s Day. Thanks for sharing the recipe!