Sous Vide Pear Dessert | Recipe by sousvidetools.com
Sous Vide Pear with Lemongrass, Herbs and Dark Bitter Chocolate
Chris Holland Sous Vide Pear with Lemongrass, Herbs and Dark Bitter Chocolate Desserts
- COOK TIME: 1 hour
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 6
- 6 baby pears, peeled with stalks intact
- 500ml of water
- 1 lemon, juiced
- 140g of sugar
- 1 1/2 lemon grass sticks
Bitter chocolate mousse
- 180g of dark chocolate, 70%
- 50g of butter
- 210g of egg yolks
- 75g of sugar
- 30g of glucose
- 8g of gelatine, soaked in cold water
- 340g of cream, whipped
Dark chocolate glaze
- 160g of dark chocolate, 61%
- 110g of double cream
- 300g of Valrhona neutral glaze
- 1 bunch of coriander, chopped
- 160g of egg yolks
- 320g of sugar
- 450g of flour
- 15g of baking powder
- 4g of salt
- 320g of butter, soft
- chocolate decorations
- coriander leaves
- Sous Vide Water Bath
- Vacuum Pack Bags
- Chamber Vacuum Sealer
- 6.5cm Silicone Dome Moulds
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Recipe courtesy of chef Daniel Galmiche from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 55⁰C.
- First, make the poaching syrup for the pears. Combine the water, lemon juice, sugar and lemon grass in a saucepan over a medium heat. When the mixture reaches the boil, take the pan off the heat and set aside to cool.
- Place the pears in a large vacuum bag and pour over the poaching syrup. Vacuum the bag in a chamber sealer, then submerge in the water bath and poach until the fruit is just cooked. This should take approximately 30 minutes.
- For the bitter chocolate mousse, place the butter and chocolate in a bain marie. In a separate bowl, beat the sugar and glucose into the eggs using a whisk. Keep whisking until the mixture is pale and fluffy.
- Once melted, pour the butter and chocolate into the egg mixture and stir in the softened gelatine. Set aside until cooled to room temperature, then add the whipped cream, folding gently to incorporate.
- Spoon the mousse mixture into 6.5cm silicone dome moulds and place in the freezer to set.
- When the mousse domes have set, begin making the glaze. Place the dark chocolate and double cream in a saucepan and heat, stirring gently, to make a smooth ganache. In another saucepan, heat the neutral glaze until it reaches 80⁰C, then add it to the ganache and stir well. Allow the glaze to cool to a temperature of 35⁰C, then spoon it generously over the mousse domes. Once glazed, refrigerate the domes for 10 minutes.
- Preheat the oven to a temperature of 160⁰C/gas mark 3.
- Next, prepare the coriander sablé. Place the butter and the sugar in a mixing bowl and beat until smooth, then stir in the egg yolks. When the egg yolks are fully incorporated, add the salt, flour and baking powder, then finally the coriander. You should end up with a smooth dough.
- Transfer the dough to the work surface and roll into a 1/2 cm thick sheet. Place the sheet of dough in the oven and bake until golden brown. This should take approximately 10-12 minutes. Before the sablé has time to cool, punch out six 8cm circles using a pastry cutter.
- To serve, create a neat stack in the centre of each plate with a biscuit on the bottom, then a chocolate mousse dome, then a coriander leaf and finally a pear, then add some chocolate decorations to finish the dessert