Caramelized white chocolate,cassis poached blackcurrants,honey roasted pears

 

For the pear:
n. 2 pears
g. 25 honey
g. 38 water
g. 10 lemon juice
g. 1 ascorbic acid


Method:
Peel and cut into quarters,
put everything in vacuum bag and cook 100C° steamed
for about 20/30 min.


For the mousse:
g. 200 caramelized white chocolate
g. 50 hot cream
g. 20 honey
g. 250 whipped cream


Method:
melt the chocolate add cream and honey
cool down until 35C° and add wipped cream
place into a molds and store in fridge.



For yogurt ice cream:
g. 600 yogurt
g. 150 milk
g. 100 caster sugar
g. 100 dextrose
g. 50 honey
g. 2 neutrose
g. 1 vanilla extract



Method:
put in a pot milk,sugar,dextrose,honey,
wen boil add neutrose and vanilla extract
chill  down add yogurt .
leave overnight in the fridge
churn.

          

For the blackcurrant:
g. 100 creme de cassis
g. 150 blackcurrant
g. 40 honey
g. 5 lemon juice


Method:
cook steamed in vacuum bag 100C° for 10 min.