Bosc Pear Panna Cotta with Blue Cheese Foam and Walnut Dragee
Ingredients for 10 portions
| For the pear cotta | |||
| 9.9 oz (280 g) | Bosc pears | ||
| Butter, as needed | |||
| Brown sugar, as needed | |||
| 11.6 oz (330 g) | QimiQ Classic Original | ||
| 1.8 oz (50 g) | Granulated sugar | ||
| 1.8 oz (50 g) | Pear liquor | ||
| 1.8 oz (50 g) | Lemon juice | ||
| For the blue cheese espuma | |||
| 11 oz (312 g) | Blue cheese | ||
| 11.5 oz (325 g) | Milk | ||
| 6 oz (170 g) | Mayonnaise 80% fat | ||
| 0.4 oz (10 g) | Lemon juice | ||
| 7 oz (198 g) | QimiQ Whip Original | ||
| For the walnuts | |||
| 3.5 oz (100 g) | Walnuts, halved | ||
| 0.9 oz (25 g) | Granulated sugar | ||
| 0.4 oz (10 g) | Water | ||
| 0.2 oz (5 g) | Butter | ||
Preparation
- For the pear cotta, poach the pears, chop roughly and sauté in buter and brown sugar. Allow to cool
- Burr mix the QimiQ Classic with the sugar, liquor and lemon juice until smooth. Fold in the chopped pear
- Pour into molds or dessert glasses and chill for at least 4 hours, preferably over night
- For the cheese espuma, blend the cheese, milk, mayonnaise and lemon juice until smooth
- Add the QimiQ Whip and continue to blend smooth (strain if necessary)
- Pour the mixture into a 1 litre Gourmet Whip bottle, screw in two chargers and shake well. Chill for at least one hour and shake well before using
- For the walnuts, roast the nuts. Bring the sugar and water to a boil and stir consistantly. Add the walnuts and continue to stir until the nuts are completely coated. Stir in the butter and allow to cool
- To assemble the dessert, top the pear cotta with the cheese espuma and decorate with the drageed walnuts
QimiQ Classic Original Advantages
- Quick and simple preparation
- Guaranteed stable and compact
- Saves time and resources
- Full creamy taste with less fat and cholesterol
- All natural, contains no preservatives, additives or emulsifiers
QimiQ Whip Original Advantages
- Easy to make and instant serving
- Real dairy cream product, cannot be over whipped
