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Français (French)
today we will try to restore the tarnished the image of the one we often let perish in the bottom of the fruit basket, the one that ends up at at the lower range of the ranking when we ask “what is your favorite fruit?”, the pear.
Granted, in its raw state it is not the most seductive fruit to eat but when it comes to making it a dessert, we have eyes only for it.
We know the classic poached pears in red wine but we looking for a change of scenery by using a flower that is very familiar to me because it is consumed a lot in my home country as a drink (bissap), the hibiscus. This pretty flower with bright colors, fruity and tangy taste will bring a nice complementarity to the dessert.
To go with the pears, I made a ginger cream to counterbalance the sweetness of poached pears and because we don’t like waste in this house, if you made the chocolate x passion fruit mousse you will be able to reuse the agar-agar and the liquid cream you may have left.
In a saucepan, bring water and brown sugar to a boil, then cover and cook it over medium heat for 10 minutes
Meanwhile, peel, cut in half and remove the centre of the pears.
Rinse hibiscus flowers 2-3 times in cold water to remove any residues
Add the hibiscus flowers, mint leaves and half pears and then let it infuse for 30 minutes over low heat.
Using a blender, mix the heavy cream, ginger and brown sugar.
Using a fine mesh sieve, filter the liquid by pouring it directly into a saucepan
Add the agar-agar, whisk the mixture until dissolved and bring it to a boil for a minute.
Allow to cool to make the jelly
Mix the jelly with a blender for a smooth cream
Suggestion for the plating : You can take the photos with photos of the article to have an example but you can also pour a ladle of syrup into a bowl and add the pears and cream if you want more hibiscus syrup.
Ingredients
Directions
In a saucepan, bring water and brown sugar to a boil, then cover and cook it over medium heat for 10 minutes
Meanwhile, peel, cut in half and remove the centre of the pears.
Rinse hibiscus flowers 2-3 times in cold water to remove any residues
Add the hibiscus flowers, mint leaves and half pears and then let it infuse for 30 minutes over low heat.
Using a blender, mix the heavy cream, ginger and brown sugar.
Using a fine mesh sieve, filter the liquid by pouring it directly into a saucepan
Add the agar-agar, whisk the mixture until dissolved and bring it to a boil for a minute.
Allow to cool to make the jelly
Mix the jelly with a blender for a smooth cream
Suggestion for the plating : You can take the photos with photos of the article to have an example but you can also pour a ladle of syrup into a bowl and add the pears and cream if you want more hibiscus syrup.