Elle & Vire Recipes
by Yannick Tranchant

recipe The Artist

for
8 people
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picture

To make this dish

Ingredient list
Swiss meringue
150 g egg whites
150 g caster sugar
150 g icing sugar
Vegetable carbon
Poached pears
4 conference pears
500 g water
250 g sugar
1 gousse vanilla
Pear mousse half-sphere
200 g Sublime, Cream with Mascarpone
2 leaves gelatin, hydrated in chilled water
200 g conference pears, poached and puréed
15 g icing sugar
Pear mousse glaze
300 g pear poaching jus
3 g Kappa gelling agent
Vegetable carbon
Pear siphon
100 g poached pears
100 g poaching jus
100 g Excellence Whipping Cream 35,1% FAT
Shortbread
200 g flour
100 g Elle & Vire gourmet butter 82% FAT
75 g sugar
1 egg yolk
1 gousse vanilla or vanilla flavour
1 pinch fleur de sel
Pear sorbet
500 g pear pulp
250 g water
250 g sugar
Assembly
Raw pear shavings sprinkled with dried vanilla powder
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Swiss meringue

    Cook the egg whites and caster sugar in a bain-marie

    up to 50°C (122°F). Pour the mixture into the beating bowl and whip into a meringue with the right consistency, then add the icing sugar all at once. Put the meringue mixture into a pastry bag and pipe onto the top of the Silpan® 8 cm diameter half-sphere moulds. Using a Microplane®, sprinkle over the vegetable carbon.

    To make meringue petals, pipe a dollop and spread it out with a bent spatula onto a sheet of oven-proof paper. Place the paper in a log pan and dry in the oven for 2 hours at 50°C (122°F).

  2. 2

    Poached pears

    Poach the pears gently in the syrup (mix water, sugar and vanilla) until cooked.

  3. 3

    Pear mousse half-sphere

    Whip the Sublime Cream with Mascarpone with the icing sugar until you get a half-whipped consistency. Melt the gelatin with 1 tablesppon of pear purée. Once the mixture has melted, mix it with the rest of the pear purée. Loosen the mixture with some whipped Sublime cream, and add the rest. Dice the remaining pear and add lime zested with the Microplane®.

    Fill the Silpan® half-sphere mould halfway with the pear mousse. Tap to remove the air and add some diced pear. Top with the rest of the mousse and smooth the surface with a spatula. Put in an industrial freezer for 2 hours.

  4. 4

    Pear mousse glaze

    Mix the cold pear jus and gelling agent, then bring to a boil. Grate some carbon. Once the mousse has set, insert a toothpick and dip into the glaze, then place on top of the shortbread.

  5. 5

    Pear siphon

    Using a Thermomix® or blender, mix together the pears and jus to get a coulis. Add the cream. Place in the siphon with a gas cartridge, then refrigerate.

  6. 6

    Shortbread

    In the beating bowl, mix together the flour, butter and sugar. Add the egg yolk, vanilla and fleur de sel. Work the dough until you get an even consistency. Cut out rounds with the same diameter as the mousse, and bake for 12 minutes at 180°C (356°F).

  7. 7

    Pear sorbet

    Boil the water and sugar to get a syrup. To make the sorbet, use a refractometer to calculate the right sugar density based on the sugar content in the fruit and the quantity of syrup to be added. Pour the syrup until you have a 29% density. Then, place the mixture in the Pacojet®.  Once the sorbet is ready, place the Pacojet® bowl in the freezer.

  8. 8

    Assembly

    Sprinkle the bottom of the plate with the dried vanilla powder. Pipe the pear sorbet onto the middle of the plate. Place the meringue shell, followed by the shortbread/pear mousse. Arrange the petals haphazardly using a confit or raw meringue. Arrange the pear siphon in a small bowl that will be served next to the plate.


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Chef's
Tips

Yannick Tranchant reveals his French Touch

Yannick revisits the vacherin, a great classic, in a 100% pear version – innovative, airy... And very graphic!

Did you know ?

This dessert comes from the Lyon region and dates back to the 19th century... Thanks to its creative possibilities, it deserves a major comeback on the most prestigious tables: the combination of ice cream, meringue and cream allow endlessly varied shapes and flavours, following the seasons.

Signature de Yannick Tranchant
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