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Gorgonzola parfait with stewed pears and pecans

Gorgonzola parfait with stewed pears and pecans

Spice Desserts Other

Gorgonzola parfait with stewed pears and pecans

Debic Professionals

Debic

Ingredients

For 10 servings

Parfait

500 ml Debic Parfait

150 g gorgonzola dolce

White stewed pears

3 cardamom pods

1 vanilla pod

5 cooking pears

500 ml white wine

150 g sugar

1 star anise

Red stewed pears

5 cooking pears

500 ml red wine

150 g sugar

1 lemon

2 cinnamon sticks

1 star anise

Red jelly

500 ml liquid from red stewed pears

4 g kappa

Garnish

10 tuile leaves

10 chocolate star anise, Dobla

20 g gorgonzola, brunoise

1 Atsina cress

10 roasted pecan nuts, salted

Debic products used

Parfait 1L

Preparation

Parfait

Heat 50 ml of the parfait and melt the gorgonzola in it.

Leave to cool.

Whisk the remaining parfait until it forms soft peaks and add the gorgonzola.

Mix briefly and divide among the molds.

Freeze.

White stewed pears

Crush the cardamom pods and cut open the vanilla pod.

Add the pulp and pod and the cardamom to the remaining ingredients and bring to a boil.

Peel the pears and poach in the liquid until cooked.

Leave to cool.

Red stewed pears

Peel the pears and bring all the other ingredients to a boil.

Add the pears and poach until cooked.

Leave to cool and chop the red pears into a brunoise.

Save the liquid for the jelly.

Red jelly

Heat up the liquid with the kappa to 80°C and keep hot.

Place the white stewed pears in the freezer for a short time until well chilled, then pass them through the red jelly.

Store in the refrigerator.

Assembly

Arrange the parfait on the plates and allow to reach room temperature.

Cut the white pears into equal parts so that the red jelly looks attractive around them, then place them on the parfait.

Finish with gorgonzola pieces, stewed pear brunoise and red jelly, tuile biscuit, chocolate star anise and toasted pecans.

Recipe tags Spice Desserts Other Fruit Nuts

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