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Recipe : **** Gratin of Pears and Spices, Chocolate Sorbet, and Honey-Orange Sauce

Gratin of Pears and Spices, Chocolate Sorbet, and Honey-Orange Sauce
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Course:
Dessert

Practical information

  • Prep time
    40 min
  • Cooking
    30 min
  • Ready in
    1 h 10
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 1 egg, separated
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1 large firm pear, peeled, 1/4" cubes
  • ¼ teaspoons strong curry powder
  • 1 tablespoon blanched, peeled and finely chopped almonds
  • 4 tablespoons dark chocolate sorbet
  • 80 g sugar
  • 15 g flour
  • 130 ml milk
  • 60 ml freshly-squeezed orange juice

  • Recipe preparation steps

  • 1
    For "créme pâtissière" (custard): in a large bowl, whisk together egg yolk and 30 g sugar. Add flour and mix until smooth. Bring milk to a boil. Whisk into egg mixture. Return to heat and stir with a wooden spoon until smooth. Remove from heat and let cool completely before using.
  • 2
    For Italian meringue: Heat remaining 50 g sugar and water over low heat until dissolved. Increase heat and bring to a boil. Boil without stirring until the syrup reaches 248°F. Meanwhile, beat egg white until stiff. Gradually add sugar syrup and continue whisking until meringue is completely cool.
  • 3
    For sauce: Combine orange juice and honey in a small sauce pan. Reduce until thicken. Set aside. Reheat before using.
  • 4
    Preheat oven to 350°F. Butter and sugar 2 or 3 metal rings, 3.9" diameter by 1.2" tall, and set aside on a baking sheet.
  • 5
    Melt butter in a small sauté pan over medium heat. Saute pears and curry powder until pears are cooked and start to caramelize. Divide pears into metal rings. Height of pears should be about one-third the height of the rings.
  • 6
    Combine crème pâtissière and meringue and place a large serving spoon-size dollop into the rings. The amount should be approximately equal to the height of the pears. Top evenly with chopped almonds. Bake for about 10 minutes until the top starts to brown. Carefully remove from the oven — the gratin will fall slightly.
  • 7
    Divide sauce on serving plates. Carefully place a gratin in the center of the sauce and remove the ring. Place a quenelle (dumpling) of sorbet on top of or next to the gratin. Serve immediately.
  • Ready !



 

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