Zéphyr™ Caramel - Liquorice - Pear - Yoghurt - Pecan nut Panacotta

Zéphyr™ Caramel - Liquorice - Pear - Yoghurt - Pecan nut Panacotta

Level:
Medium

Zéphyr™ Caramel Blondie Spongecake

Used products: Zéphyr™ Caramel Blondie Spongecake

  • 300 g
    butter
  • 200 g
    Muscavado sugar
  • 140 g
    sugar

Preparation: Zéphyr™ Caramel Blondie Spongecake

Cream

Used products: Zéphyr™ Caramel Blondie Spongecake

Preparation: Zéphyr™ Caramel Blondie Spongecake

Add

Used products: Zéphyr™ Caramel Blondie Spongecake

  • 240 g
    whole egg(s)

Preparation: Zéphyr™ Caramel Blondie Spongecake

Add at intervals

Used products: Zéphyr™ Caramel Blondie Spongecake

  • 240 g
    weak flour
  • 4 g
    baking powder

Preparation: Zéphyr™ Caramel Blondie Spongecake

Finally, add previously sieved

Spread into 3 cm-high tins.
Place in the oven immediately at 170-180ºC with a double tray and double Silpat to prevent the base going too brown.
Once cooked, keep in the freezer.

Zéphyr™ Caramel and liquorice panacotta

Used products: Zéphyr™ Caramel and liquorice panacotta

  • 200 g
    water
  • 20 g
    glucose syrup

Preparation: Zéphyr™ Caramel and liquorice panacotta

Boil

Used products: Zéphyr™ Caramel and liquorice panacotta

  • 10 g
    liquorice extract

Preparation: Zéphyr™ Caramel and liquorice panacotta

Add

Used products: Zéphyr™ Caramel and liquorice panacotta

  • 1 pod(s)
    Vanilla

Preparation: Zéphyr™ Caramel and liquorice panacotta

Infuse

Used products: Zéphyr™ Caramel and liquorice panacotta

  • 7 g
    gelatin leaves

Preparation: Zéphyr™ Caramel and liquorice panacotta

Filter and put

Used products: Zéphyr™ Caramel and liquorice panacotta

Preparation: Zéphyr™ Caramel and liquorice panacotta

Pour the mixture, previously melted

Used products: Zéphyr™ Caramel and liquorice panacotta

  • 310 g
    35% cream
  • 100 g
    milk

Preparation: Zéphyr™ Caramel and liquorice panacotta

Emulsify and finally add

Cool to 28-30ºC and pour a thin 0.5 cm layer into silicone moulds 12 cm in diameter. 

Osmotised pear

Used products: Osmotised pear

  • 500 g
    water
  • 250 g
    sugar
  • 250 g
    dextrose

Preparation: Osmotised pear

Boil

Used products: Osmotised pear

  • 50 g
    lemon juice

Preparation: Osmotised pear

Low the temperature and add

Used products: Osmotised pear

  • Q.S.
    Conference-type pears

Preparation: Osmotised pear

Peel and cut them into eight

Put the pears into a vacuum bag and add the syrup.
Make a 95% vacuum and keep the bag in the fridge.

Pecan nut crunch

Used products: Pecan nut crunch

  • 90 g
    water

Preparation: Pecan nut crunch

Heat

Used products: Pecan nut crunch

  • 100 g
    sugar
  • 3 g
    pectin

Preparation: Pecan nut crunch

Pour on to

Used products: Pecan nut crunch

  • 4 g
    salt
  • 65 g
    dextrose
  • 45 g
    honey
  • 75 g
    glucose syrup DE 44

Preparation: Pecan nut crunch

Add

Used products: Pecan nut crunch

  • 180 g
    butter

Preparation: Pecan nut crunch

Incorporate the butter at intervals, stirring all the time. Cook the mixture at about 110°C.

Cook the mixture at about 110°C.

Used products: Pecan nut crunch

  • 270 g
    pecan nuts

Preparation: Pecan nut crunch

Stop the cooking and add

Spread on to Silpats and cook at about 160ºC.
Cut to the desired shape when they come out of the oven and, when cold, set aside in an airtight container.

Yoghurt rocks

Used products: Yoghurt rocks

  • 175 g
    lemon juice
  • 100 g
    TPT sugar and water
  • 225 g
    water
  • 4 g
    soy lecithin

Preparation: Yoghurt rocks

Mix

Keep in the fridge and after 12-24 hours create a foam using an aerator or mixer. Serve immediately. 

Yoghurt ice cream

Used products: Yoghurt ice cream

  • 70 g
    powdered milk 1% fat
  • Q.S.
    water

Preparation: Yoghurt ice cream

Mix

Used products: Yoghurt ice cream

  • 100 g
    saccharose sugar
  • 10 g
    Cremodan (stabiliser)

Preparation: Yoghurt ice cream

Heat at about 40°C and add

Used products: Yoghurt ice cream

  • 170 g
    atomised glucose
  • 100 g
    dextrose
  • 110 g
    maltodextrine

Preparation: Yoghurt ice cream

Continue heating and incorporating the rest of the sugars until it is at a temperature of about 85ºC, stirring all the time.

Cool immediately and leave the base to mature for at least six hours. 

Used products: Yoghurt ice cream

  • 1000 g
    full cream yoghurt

Preparation: Yoghurt ice cream

Add, before passing the ice-cream through the ice-cream maker.
Keep in the freezer.

Finishing

Place a strip of chocolate sauce in the middle of the dish.
On one side place half a disc of Zéphyr™ caramel and liquorice pannacotta.
Then add a strip of brownie sponge cake and 5 slices of osmotised pear.
Complete the dish with a quenelle of yoghurt ice-cream, the lemon air, a triangle of pecan nut crunch and some yoghurt rocks.