Caramelized Pears with Dark Chocolate and Salted Caramel
Category: Desserts | Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pears | 2 |
| Butter | 1 small knob |
| Granulated Sugar | 120g |
| Fresh Liquid Cream | 40g |
| Salted Butter | 10g |
| Water | 30g |
| Vanilla Bean Pod | To taste |
| Mascarpone Cheese | 300g |
| Dark Chocolate | 200g |
| Fresh Liquid Cream (for chocolate) | 50g |
| Popcorn Kernels | 90g |
| Brown Sugar | 80g |
| Butter (for caramel) | 50g |
| Honey | 50g |
| Baking Soda | A pinch |
| Salt (for seasoning) | To taste |
| Dehydrated Raspberries | To taste |
| Edible Flowers | To taste |
| Flaked Sea Salt | To taste |
Instructions:
1. Prepare the “Faux Gelato” for the Accompaniment:
- Start by finely chopping the dark chocolate.
- In a small saucepan, heat the fresh liquid cream over low heat, bringing it just below the boil.
- Once the cream is warm, pour it over the chopped chocolate. Stir with a spatula until fully melted and combined into a smooth mixture.
- Add the mascarpone cheese to the chocolate mixture and stir until well incorporated.
- Transfer the mixture into a shallow dish, cover with plastic wrap, and refrigerate for at least an hour until firmed up.
2. Popcorn Preparation:
- In a saucepan, place the popcorn kernels. Cover with a lid and heat over medium-high heat until the kernels begin to pop.
- Once the popping slows, remove the saucepan from the heat and transfer the popped corn into a large bowl.
- Season with salt to taste and set aside.
3. Make the Caramel Sauce (Mou):
- In a heavy-bottomed saucepan, combine granulated sugar, butter, and honey. Allow the mixture to cook until the sugar begins to bubble and melt.
- As soon as the bubbles appear, stir in the pinch of baking soda. Continue stirring as the mixture starts to foam and expand.
- Once the foaming subsides, immediately remove the pan from the heat and add the warm cream, stirring quickly to combine.
- Be careful of splashing, as the caramel is very hot. Once fully incorporated, add the vanilla-infused butter and stir again. Set the caramel sauce aside to cool slightly.
4. Cook the Pears:
- Wash and dry the pears, then slice them in half and remove the cores and stems.
- In a large skillet, melt a small knob of salted butter. Add the pear halves to the pan and cover with a lid. Let the pears cook for about 5 minutes, braising gently.
5. Prepare the Caramel for Glazing:
- In a separate saucepan, combine water and brown sugar. Do not stir. Bring the mixture to a boil and cook until it turns a golden amber color.
- While the sugar is cooking, mix together the salted butter with the seeds scraped from the vanilla bean pod.
- Once the sugar has caramelized, remove the saucepan from the heat and carefully add the warm cream. Stir quickly to combine, being cautious of splashes as the mixture may bubble intensely.
- Stir in the prepared vanilla butter, mixing thoroughly. Allow the caramel to cool slightly.
6. Assembly and Plating:
- Retrieve the chilled “faux gelato” from the fridge. Using a melon baller or ice cream scoop, form small balls of the gelato.
- On a serving plate, arrange half of a braised pear next to a scoop of the “faux gelato.”
- Drizzle the caramel sauce over the pears and gelato, letting it pool beautifully on the plate.
- Finally, garnish with a generous sprinkle of the seasoned popcorn, adding a delightful crunch and texture to the dessert.
- Decorate with dehydrated raspberries, edible flowers, and a touch of flaked sea salt for a visually stunning and delicious finish.
7. Serve and Enjoy:
- Serve immediately, allowing your guests to savor the sweet, creamy, and crunchy elements of this elegant dessert.
