Pear Tartelette

Ingredients 

500 gr Le Fruit de MONIN Pear

1000 gr Pears peeled

30 gr Ginger

500 gr White chocolate mousse

1000 grams of Dulce de leche

100 grams of mascarpone

10 g Tartelette

Le Fruit Basic

1 Weigh 350 grams of Le Fruit de MONIN Rhubarb.

2 Weigh 150 grams of MONIN elderflower syrup.

3 Weigh 1000 grams of blueberries.

4 Mix this in a bowl until a homogeneous mass.

5 Place the mixture in a desired container and refrigerate until ready to use.

Le Fruit Basic – Optional

Take the Le Fruit basics to the next level.

1 Place the Le Fruit base per portion in heat-resistant vacuum seal bags.

2 Vacuum seal the base so that the flavors can come together properly.

3 Cook for 10 minutes at 70°C steam.

4 Allow to cool and prepare for use. Can be kept for at least 14 days at 7°C.

5 When using, cut open the bag and place it in a stainless steel/plastic container.

Shortbread crumble

1 Pulse the shortbread cookies coarsely in a food processor, pulse 3-4 times.

2 Pour into a container, cover tightly and have ready to use. Keep dry.

1 Pour into a spray bottle. Keep cool.

To serve

1 Gather all the ingredients.

2 Place a coarse quenelle of mascarpone on the plate.

3 Top with 3 tablespoons (45-50 grams) of the fruit base.

4 Garnish with the shortbread crumble and lemon cress.