Pear Shaped Dessert

Indulge in the art of deception with this pear shaped dessert en trompe l'oeil that is as visually stunning as it is delicious. Drawing inspiration from the renowned master chef Cedric Grolet, this unique dessert is a true masterpiece that will captivate your senses. Picture a velvety pear jelly encased in a sumptuous Bartlett mousse, all enveloped in a glossy chocolate shell. With each bite, you'll be transported to a realm of exquisite flavors and textures. Get ready to elevate your culinary skills and impress your guests with this showstopping creation.

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Poire en trompe l'oeil

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Pear Jelly Inserts

To start, we will create a flavorful pear jelly infused with juniper berries. Begin by heating up pear juice until it reaches a simmer. In a separate bowl, mix sugar and agar-agar together, then sprinkle this mixture over the hot pear juice while whisking vigorously. Allow the mixture to come to a boil before removing it from the heat and incorporating fresh lemon juice. Let the pear jelly cool completely. While the jelly is chilling, prepare the pears for the filling. Peel and dice both Bosc and Bartlett pears, keeping them separate. Toss the Williams pear cubes with lemon juice and set aside. In a hot frying pan, quickly sauté the Bosc pears with a drizzle of olive oil and a touch of sugar over high heat for 3 to 4 minutes. Transfer the sautéed pears to a large bowl and combine them with the Williams pear cubes. Next, take the chilled pear jelly and blend it with crushed juniper berries using an immersion blender until smooth. Gently fold the juniper berry-infused jelly into the pear cubes mixture, making sure to combine everything thoroughly. Now, it's time to assemble the Frozen Pear Spheres with Juniper Berry Jelly Inserts. Fill mini half-sphere silicone molds with the pear and jelly mixture, then place them in the freezer until completely frozen. Once set, carefully remove the pear spheres from the molds while wearing disposable gloves. Pair up frozen inserts to form an ounce/30g inserts. Keep frozen.

Pear Mousse

Soak gelatin sheets in cold water to soften, and drain. Meanwhile, heat up cocoa butter over direct heat or microwave (cocoa butter by itself can boil). Mix melted cocoa butter with white chocolate; set aside. Meanwhile, puree pear with lemon juice. Transfer to a saucepan and bring to boil. Remove from heat, add juniper berries and the cocoa butter-white chocolate melted mixture and mix. Add gelatin and xanthan and mix. Add heavy cream and mascarpone and give a good emulsion. Refrigerate for 12 hours. Whip chilled pear mixture to soft peaks before filling the molds.

Montage

Fill each apple shaped mold half way through with the pear mousse. Place a frozen pear sphere jelly insert in the center. Fill up each cavity with remaining mousse pressing the mousse inside to avoid any possible gaps left between the insert and the edges of the mold. Freeze for 12 hours before un-molding. Refrigerate remaining pear mousse. De-mold frozen pear desserts and flip (curved side down). Pipe out a little bump on each frozen cake. Freeze for a few hours until it has hardened. Wearing gloves, gently carve out frozen fruits with your hands to mimic the shape of pear. Keep frozen. Make another batch with leftover mousse.

Mirror Glaze

Soak gelatin sheets in cold water to soften, and drain. Cook water, sugar and corn syrup to 218ºF/103ºC. Remove from the heat. Add the soften gelatin, the condensed milk and vanilla. Pour over white chocolate, let sit to melt and blend well without adding air to the mixture. Pass through the chinois. Tap over the counter to remove some of the remaining air bubbles. Refrigerate overnight prior to use. Gently rewarm glaze to 90ºF/34ºC before using. Mirror glazes can be kept frozen for months.

Pear Stems

To make edible pear stems, blend some chopped dark chocolate in a food processor until it forms a paste. Shape into pear stems. Chocolate marzipan can also be used for that purpose.

Chocolate Shell Glaze

Melt cocoa butter first and mix with the white chocolate. Add food coloring, mix with the immersion blender, and sieve. Use at 113ºF/45ºC. Once you have used it, sieve and store for up to a year in the fridge.

Glazing

Glaze pear shaped desserts Insert a bamboo skewer inside each pear cake. Place them back in the freezer onto a baking tray lined with silicone mat. Place another baking tray in the freezer. Warm up chocolate shell glaze to 113ºF/45ºC – blend with immersion blender a few seconds; keep warm. In the mean time, warm up chocolate mirror to 90ºF/34ºC. Glaze frozen pear dessert (one at the time keeping the 11 left in the freezer), in the chocolate shell glaze first. Once set, dip it in the mirror glaze and carefully arrange on another clean frozen tray lined with silicone mat. Repeat until done. The reddish touch effect on the pear skin can be given using a few drops of water base red food coloring and a portable airbrush. Remove skewers and insert the stems in the created holes, and freeze.

Storage

For better conservation, leave fruit en trompe l'oeil in their silicone molds for up to 2 months. De-mold and finish the frozen desserts a day before serving. In order to avoid any unwanted cracking side effects on the glazed desserts, carefully run a warmed up offset spatula right underneath each hard frozen dessert, and transfer over small round cardboards or plates. Keep frozen for 48 hours max.

Serving

Four hours or so before serving, transfer frozen desserts to the fridge (without manipulating them). Eat within 10 hours. After that time frame, they will begin to crack. Enjoy!