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.