FRIJE

Instructions

• 1.   In a mixing bowl, place the softened butter, add the sugar and almond powder, then work everything together until you get a creamy mixture.
• 2.   Crack the egg, add the yolk and mix again to obtain a homogeneous dough.
• 3.   Incorporate the milk, heavy cream, and vanilla extract, making sure all ingredients are at room temperature.
• 4.   Pour the batter into a greased 20 cm mold and spread it evenly.
• 5.   Add the sifted flour in two parts, mixing between each addition.
• 6.   Incorporate the diced poached pears and mix one last time.
• 7.   Preheat the oven to 200°C and bake for about 10 to 12 minutes, until a knife blade comes out moist but clean.
• 8.   Allow the biscuit to cool completely, then cut out an 18 cm circle and leave it in the ring.
• 9.   Prepare the pear jelly by rehydrating the gelatin in a bowl of cold water.
• 10.   In a saucepan, pour half of the pear puree, lemon juice, and sugar, then heat.
• 11.   Off the heat, incorporate the well-drained gelatin and mix to melt it.
• 12.   Add the remaining pear puree and mix again, then let the mixture cool to room temperature before pouring it over the biscuit.
• 13.   Let it set in the freezer for about 1 hour and 30 minutes before preparing the caramel cream.
• 14.   Rehydrate the gelatin in a bowl of cold water.
• 15.   In a saucepan, pour the sugar and heat until you get a brown caramel, without stirring with a spoon.
• 16.   Gradually add the hot cream while stirring continuously.
• 17.   Once the mixture is homogeneous, add the egg yolks and cook until 80-85°C while stirring constantly.
• 18.   Off the heat, incorporate the well-drained gelatin and mix.
• 19.   Strain the cream and let it cool to room temperature before pouring it over the pear jelly.
• 20.   Reserve the entremet in the freezer for at least six hours before preparing the vanilla mousse.
• 21.   Rehydrate the gelatin in a bowl of cold water.
• 22.   In a saucepan, pour the milk and 150 g of heavy cream, add the vanilla seeds and pods, then bring to a boil.
• 23.   In a bowl, mix the egg yolks and sugar to whiten.
• 24.   When the milk and cream are hot, remove from heat and pour over the egg yolk and sugar mixture while stirring.
• 25.   Return everything to the saucepan and cook without stopping stirring until 83-85°C.
• 26.   Off the heat, incorporate the well-drained gelatin and mix.
• 27.   Let it cool to room temperature, then whip 400 g of heavy cream into whipped cream.
• 28.   Gradually add the cooled vanilla custard to the whipped cream, mixing gently.
• 29.   Unmold the entremet and place it in the center of a 22 cm circle lined with acetate.
• 30.   Spread the vanilla mousse evenly and let it set in the freezer for at least six hours.
• 31.   Prepare the caramel glaze by rehydrating the gelatin in a bowl of cold water.
• 32.   Dissolve the cornstarch in 3 tablespoons of water and set aside.
• 33.   In a saucepan, put the sugar and make a dry caramel.
• 34.   When the caramel is amber, gradually add the remaining boiling water while stirring.
• 35.   Add the diluted cornstarch and mix until it lightly boils.
• 36.   Add the cream all at once and mix for about a minute on the heat.
• 37.   Off the heat, add the well-squeezed gelatin and mix.
• 38.   Strain the glaze and let it cool to 27°C before glazing the entremet.
• 39.   Unmold the well-frozen entremet and glaze it.
• 40.   Let the glaze set before placing it on a plate.
• 41.   Decorate with melted white chocolate, small meringue mushrooms, and caramel decorations.

Nutritional information *

Reference

• recime.app/p/057cc18f-d00b-4056-ac83-13a56ae6e1e3