Ingredients (serves 4) :
4 Terroirs d’avenir pears
50cl water
25gr cane sugar
1 tablespoon Esprit Gourmand Corsican maquis honey
1 glass of organic apple juice
½ vanilla pod
½ teaspoon Olivier Roellinger Equinoxiale powder
25cl syrup
4.5cl pear alcohol
25cl Jean-Yves Bordier full-cream liquid
2 gas cartridges for siphon
Recipe:
Combine water and sugar in a saucepan. Bring the mixture to the boil, then remove from the heat. Add the vanilla beans from the split pod and the apple juice, then stir to combine. Add Olivier Roellinger powder.
Peel the pears, place in the syrup and return the pan to a low heat. Poach for about 15 min.
Drain and set aside.
Strain the cooled syrup and keep 25cl.
In a syphon, add the syrup, pear alcohol and cream. Add the gas cartridge, shake to mix well and check texture by applying initial pressure. If the texture is not right, add a second cartridge.
Finishing and straightening :
Using the siphon, place a dab of espuma in the bottom of each plate. Carefully place the pear on top. Sprinkle over a few flaked almonds, then season with a pinch of equinoxial powder.
Serve on its own or with a slice of galette des rois.
