PLATED DESSERT WITH DULCEY 35 PERCENT
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Cooking tools:
- Kitchen torch
- Melon baller
- Vacuum sealer
- Combi oven
- Blender
- Immersion blender
- Whipped cream dispenser
- Squeeze bottle
- Kitchen scale
- Microwave
- Fine-mesh sieve
- Baking pan
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Fork
- Colander
- Airtight container
- Freezer
- Oven
Ingredients
- 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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