PLATED DESSERT WITH DULCEY 35 PERCENT
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Cooking tools:
- Kitchen torch
- Cream whipper
- Immersion blender
- Blender
- Melon baller
- Vacuum sealer
- Squeeze bottle
- Skewer
- Ramekin
- Microwave
- Oven
- Freezer
- Kitchen scale
- Fine-mesh sieve
- Hand mixer
- Stove
- Saucepan
- Pot
- Baking pan
- Whisk
- Mixing bowl
- Spatula
- Fork
Ingredients
- 85g Brown Butter
- 80g Dulcey
- 4 ea Eggs
- 46g Milk
- 35g Sugar
- 2 pinches Salt
- 68g Gluten Free flour
- 12ea Pears
- 300g Sugar
- 330g White Wine
- 4 ticks Cinnamon Sticks
- 1ea Orange Zest
- Pinch of Salt
- 500g Mandarin puree
- 125g Sugar
- 5g Agar Agar
- 420g White Wine (Vermentino)
- 2ea Gelatin
- 60g Sugar
- 50g Lemon Juice
- 3g Sorbet Stabilizer
- 200g Milk
- 8g Rosemary
- 160g Opalys
- 200g Heavy Cream, soft peak
- 1ea Gelatin Sheet
- 117g Sugar
- 48g Yolks
- 70g Olive Oil
- 113g Milk
- 1g Vanilla Paste
- 1/2t Salt
- 114g Mascarpone
- 229g Heavy Cream
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