Drunken pear with craffin and gorgonzola mousse
3 servings
60 minutes
Drunken pear with cruffin and gorgonzola mousse is an exquisite dessert with a refined taste and rich texture. The origins of this dish trace back to European gastronomy, where wine-soaked fruits are valued for their complexity and aroma. The pear soaked in white wine and spices acquires a subtle spicy note, while the delicate gorgonzola mousse adds a savory creamy depth. The cruffin made from airy puff pastry with caramelized nuts complements the composition with a crunchy texture. The final touch is freeze-dried raspberry, highlighting the sweet-sour contrast. This dessert is for those who appreciate harmony of flavors and an experimental approach in cooking.
1
Peel the firm pear, place it in a pot with warmed wine, spices, and zest, boil for 20-25 minutes, and let it cool to room temperature.
- Pears: 150 g
- White wine: 200 ml
- Anise (star anise): 3 g
- Cinnamon: 3 g
- Mandarin zest: 3 g
- Vanilla: 3 g
- Chili pepper: 3 g
- Saffron: 3 g
- Carnation: 3 g
- Cane sugar: 100 g
2
Roll out the puff pastry to a thickness of 5 mm, roll it into a tube, place it in a cake mold, brush with egg, and bake for 20 minutes at 190 degrees.
- Yeast puff pastry: 60 g
- Chicken egg: 3 g
3
Heat the cream without boiling, add gorgonzola, and cook until a gel-like consistency.
- Cream: 50 ml
- Gorgonzola cheese: 50 g
4
Prepare burnt nuts. Place them in the oven and roast at 200 degrees until black.
- Walnuts: 3 g
5
Boil part of the pear syrup to a glaze consistency, pour it over the kraffin, and sprinkle with burnt walnuts.
- Walnuts: 3 g
6
Place the poached pear in syrup on a plate, pour some warm gorgonzola sauce beside it. Next to it, place a pastry from puff pastry. To enhance the flavor, sprinkle with freeze-dried raspberries.
- Dried raspberries: 3 g