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Gorgonzola parfait with stewed pears and pecans
Ingredients
For 10 servings
3 cardamom pods
1 vanilla pod
5 cooking pears
500 ml white wine
150 g sugar
1 star anise
5 cooking pears
500 ml red wine
150 g sugar
1 lemon
2 cinnamon sticks
1 star anise
500 ml liquid from red stewed pears
4 g kappa
10 tuile leaves
10 chocolate star anise, Dobla
20 g gorgonzola, brunoise
1 Atsina cress
10 roasted pecan nuts, salted
Preparation
Heat 50 ml of the parfait and melt the gorgonzola in it.
Leave to cool.
Whisk the remaining parfait until it forms soft peaks
Add the gorgonzola.
Mix briefly and divide among the molds.
Freeze.
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.
Peel the pears
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.
Reserve the liquid for the 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.
Place them on the parfait
Finishing touch
Finish with gorgonzola pieces, stewed pear brunoise and red jelly, tuile biscuit, chocolate star anise, roasted pecans and Atsina cress.
