Component 1Pear and grappa gelatine
|500 g||pear purée|
|500 g||apple purée|
|200 g||glucose 42 dextrose equivalent|
|50 g||dry grappa|
|22 g||citric acid solution 1:1|
Heat the purée, add the pre-mixed pectin with sugar, stir and cook.
Slowly add the glucose and the sugar heated beforehand and heat to 74/75 degrees Brix. Add the grappa and the citric solution at the end.
Component 2Chocolate cake with Uganda dark chocolate 78% cocoa
|350 g||Uganda Single-Origin Dark Chocolate 78% Agostoni Cod. 6810|
|75 g||Dark Cocoa 22-24 Powder with Vanilla Icam Linea Professionale Cod. 4238|
|125 g||invert sugar|
|150 g||egg yolks|
|500 g||weak flour|
|100 g||potato starch|
|25 g||baking powder|
|350 g||White Chocolate Chunks Icam Linea Professionale Cod. 8358|
Melt the butter and the chocolate, then put it in the food mixer with the sugar, salt, flavourings and mix with the K beater.
Add the cream blended with the eggs and egg yolks. Lastly, add the previously mixed and sieved powders.
Stir the cubes into the mixture.
Component 3Cremino glaze with Uganda dark chocolate 78% cocoa
|1000 g||Uganda Single-Origin Dark Chocolate 78% Agostoni Cod. 6810|
|100 g||sunflower oil|
|300 g||Artisan Pralines with 55% Hazelnuts Agostoni Cod. 7327|
|100 g||butter ghee|
|100 g||Crunchy Flakes Icam Linea Professionale Cod. 2989|
Temper the chocolate and add all the other ingredients.
Component 4Pear syrup
|1000 g||30 Baume syrup|
|250 g||pear purée|
|250 g||pear grappa|
Mix all the ingredients.
Make the gelatine and once cooled, cut into 1×1 cm cubes. Make the cake and fill it with the cubes of white chocolate and 350 g of gel- atine cubes, bake at 155°C for 40’. Prepare the syrup and the glaze. Pour the syrup over the cake as soon as it is baked.
Leave to rest overnight and then, coat with jam. After a few hours, glaze and decorate with a Christmas theme.