The Creations

Plated desserts

PDO Ardèche Chestnut

Williams Pear

Yuzu 100%

Chestnut, pear, almond, and yuzu plated dessert

Miquel Guarro

Pastry Director at the Hofmann School

CHESTNUT ICE CREAM

Whole milk
Whipping cream (35% fat)
Dextrose
Glucose powder 33 DE
Ice cream stabiliser
Fine salt
Milk powder (0% fat)
PONTHIER PDO Ardèche Chestnut purée

560g
170g
165g
55g
6,5g
1,2g
25g
1000g

Mix the dry ingredients cold. Heat the milk together with the cream to 40°C and sift the dry ingredients into the milk and cream. Raise to 90°C while stirring constantly with a whisk. Remove from the heat and add the PONTHIER PDO Ardèche Chestnut purée. Place mixture in a blender and blend. Leave to age in the fridge for 24 hours. Churn in the ice cream maker and cool down to -16°C.

PEAR CREAM

Pasteurised egg yolk
Cornflour
PONTHIER Williams pear purée
Inverted sugar syrup
Gelatine sheets
Brown butter (beurre noisette)

45g
12g
340g
20g
3,5g
20g

Mix the egg yolk with the cornflour. Heat the PONTHIER Williams pear purée together with the sugar to over 85°C. Pour the hot mixture over the egg yolks (temper) and cook the cream until it thickens. Add the previously hydrated gelatine sheets. Add the brown butter and mix together vigorously with a whisk. Place cling film on the surface of the mixture to prevent skin forming and store in a sealed container in the fridge.

ELDERFLOWER-INFUSED PEAR

Fresh pear, diced
PONTHIER Williams pear purée
Elderflower liqueur

300g
30g
30g

Mix the liqueur with the PONTHIER Williams pear purée. Pour over the diced pear and vacuum seal the mixture. After 2-3 minutes, release the vacuum and store in a sealed container in the fridge.

CRUNCHY ALMOND PRALINE

Marcona almond praline 60%
Broken wafers
Caramelised white chocolate
Fine salt

200g
25g
10g
0,8g

Melt the chocolate and mix with all the other ingredients. Place in a piping bag and keep at room temperature.

YUZU MERINGUE

Pasteurised egg whites
Albumin powder
Sugar
Trehalose
PONTHIER 100% yuzu purée
Mineral water
Methyl cellulose

120g
33g
50g
30g
90g
60g
2g

Mix all the ingredients in the blender and warm the mixture to 30°C in a bain-marie. Place in a stand mixer and whip at high speed. Once the desired consistency is reached, spread out the meringue on a silicone mat to 1,2cm in thickness. Oven setting 50°C – 12 hours – damper open. Remove from the oven and store in an airtight container.

YUZU GEL

Sugar
Agar agar
PONTHIER 100% yuzu purée
Mineral water
Gelatine sheets

35g
3,2g
200g
70g
3g

Dry mix the agar agar with the sugar. Sift over the PONTHIER 100% yuzu purée mixed with the water. Bring to the boil and keep boiling for 10 seconds. Remove from the heat and add the previously hydrated gelatine sheets. Place the mixture in a sealed container. Leave to gel in the fridge. Crush the gel and place in a piping bag.

MALTODEXTRIN WITH YUZU

Maltodextrin
Freeze-dried yuzu

40g
5g

Mix the two ingredients together.

ASSEMBLY

Grated almond

Add a dollop of pear cream to the plate. Create a hollow in the dollop with a hot spoon. Fill the hollow with the almond praline. Cover the almond praline with the infused pear. Top with a quenelle of chestnut ice cream. Sprinkle yuzu meringue pieces on top. Grate a little almond on top and sprinkle on some maltodextrin with yuzu.