Recipe: Pear, Chantilly Cream, Cardamom, and Crystal Soup
Ingredients · Servings 6
- 1 William pear
- 1 large can of William pears in syrup
- 200 g de sucre
- 10 cl of water
- -10+15 cl of liquid fresh cream
- 8 cardamom pods
Method · 1 h 54 min
- Preparation of pear crystals: Wash the pear. Using a mandoline, cut thin slices of pear 2-3 mm thick (without removing the stem, skin or seeds).
- Prepare a syrup with 10 cl of water and 200 g of sugar. Heat the syrup then plunge the pear slices in, four at a time. Let them poach for 2-3 minutes, turning them halfway through.
- Drain them and place them on a baking sheet lined with parchment paper or a silicone baking mat. Dry them in a 100°C oven for 1 hour (or a little longer). Set aside.
- Preparing the pear compote: Drain the pears and blend them. Add a little syrup if needed.
- You can also use fresh pears that have been poached in syrup for 15-20 minutes. Keep refrigerated until ready to serve.
- Preparation of cardamom whipped cream: Bring 10 cl of liquid cream to a boil with the cardamom seeds while whipping the cream.
- Turn off the heat and let it infuse for 20 minutes. Remove the seeds and mix the cream with 15 cl of very cold liquid cream.
- Two options are then possible: whipped cream using a siphon: put the siphon in the refrigerator beforehand, then pour the chilled cream into the siphon.
- Punch a gas cartridge, shake the siphon and refrigerate until ready to serve.
- Classic Chantilly: put the cardamom-flavored cream in a bowl and place it in the freezer for 15 minutes, along with the whisk attachments of the mixer.
- Then whip the cream with a mixer until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star nozzle.
- Presentation: In a glass, place the pear compote, then the whipped cream (using a siphon or piping bag). Decorate with a pear crystal.
