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Pear, Vanilla, Honey & Lemon Verbena Dessert

By Cheffe pâtissière Inbar Attis

Ingredients:

Lemon Verbena & Honey Whipped Ganache

  • 50g honey
  • 50g melted white chocolate
  • 130g heavy cream (38%)
  • 4g fresh lemon verbena
  • 1.5g fish gelatin + 9g water
  • 100g cold heavy cream (38%)

Pear & Vanilla Compote

  • 150g pears, peeled and diced
  • 20g water
  • 120g pear purée
  • 15g sugar + 2g NH pectin
  • 7g lemon juice
  • Extract from 1 VANILLA VIDA bean

Vanilla Whipped Ganache

  • 60g heavy cream (38%)
  • 60g melted white chocolate
  • 130g cold heavy cream (38%)
  • 1.5g fish gelatin + 9g water
  • 2g VANILLA VIDA paste

    Pear & Vanilla Gel
  • 100g pear purée
  • 3g melted VANILLA VIDA paste
  • 10g lemon juice
  • 20g white sugar
  • 1g agar agar

    White Chocolate Coating (for spraying)
  • 150g white chocolate
  • 130g cocoa butter

Shortcrust Dough Discs

  • 55g white flour
  • 27g powdered sugar
  • 27g butter
  • 11g almond flour
  • 1g fine salt
  • 13g egg

Yogurt Mousse

  • 33g egg yolks
  • 20g white sugar
  • 10g water
  • 20g glucose
  • 26g honey
  • 200g Greek yogurt (10% fat)
  • 4.5g fish gelatin + 27g water
  • 185g heavy cream (38%), whipped to yogurt-like consistency

Vanilla Lemon Madeleine Biscuit

  • 42g eggs + 35g sugar
  • 7g honey
  • 15g whole milk
  • 50g white flour + 2g baking powder
  • 50g melted butter
  • 1g salt
  • 2g VANILLA VIDA paste + zest from half a lemon

    Reconstructed Almond Sablé
  • 45g almond crumble
  • 20g feuilletine (crispy flakes)
  • 25g Valrhona almond chocolate
  • 4g cocoa butter
  • 8g coarsely chopped roasted almonds
  • Poached Caramelized Pears
  • 250g water
  • 30g demerara sugar
  • 20g coconut sugar
  • 10g royal jelly honey
  • 2 pears, washed and peeled
  • 3g VANILLA VIDA paste
  • 2 cinnamon sticks

    Peel from half a lemon
  • Neutral Nappage (Glaze)
  • 62g water
  • 50g sugar
  • 6g glucose
  • 2.5g NH pectin
  • +10g sugar (additional, to combine with pectin)

Ingredients:

Shortcrust Dough Discs:

  1. In a food processor, combine flour, butter, powdered sugar, almond flour, and salt until crumbly.
  2. Add the egg and process into dough.
  3. Roll between two guitar sheets to 3mm thickness. Freeze.
  4. Cut discs in 7cm, 3cm, and 4cm diameters.
  5. Bake on a Silpat mat at 165°C (330°F) until golden.

Whipped Vanilla Ganache:

  1. Bring cream and vanilla to a boil.
  2. Add dissolved gelatin to the cream.
  3. Pour over melted chocolate and mix well.
  4. Add cold cream and mix. Chill 4+ hours.
  5. Whip 2/3 of it and pipe onto the backs of silicone molds to freeze for 2+ hours.
  6. Reserve the other 1/3 whipped for plated dessert.

Neutral Glaze:

  1. In a small pot, bring water, glucose, and the larger sugar portion to a simmer.
  2. Mix pectin with the remaining sugar and add gradually while stirring.
  3. Bring to first boil, then remove from heat and cool to room temperature.

Insert for Mousse Cakes – Madeleine Biscuit:

  1. Mix sugar, eggs, honey, milk, lemon zest, vanilla, and salt (do not whip).
  2. Sift in flour and baking powder, stir until smooth.
  3. Add melted butter, stirring constantly.
  4. Preheat oven to 160°C (320°F).
  5. Fill silicone molds (4cm wide, 2cm deep) one-third full. Bake 7–10 min.

Pear & Vanilla Compote:

  1. Soften pear cubes in water on low heat until just tender.
  2. Separately, bring pear purée and vanilla to boil.
  3. Gradually add sugar + pectin while whisking.
  4. Bring to first boil, remove from heat, add lemon juice.
  5. Stir in pear cubes.
  6. Spoon into molds over the baked madeleine, smooth the top, freeze 4+ hours.
  7. Unmold and keep frozen.

Reconstructed Almond Sablé:

  1. Melt chocolate and cocoa butter.
  2. Add almond crumble, feuilletine, and almonds.
  3. Spread into a 22×15cm ring mold, freeze 1 hour.
  4. Cut 4cm circles and keep frozen.

Yogurt Mousse – Half-Sphere
Silicone Molds (6cm diameter, 57ml):

  1. In a heatproof bowl over a bain-marie, combine yolks, sugar, water, glucose.
  2. Whisk to 70°C (158°F).
  3. Remove, add dissolved gelatin and honey, whisk 6–8 min until light. add the yogurt and Mix until it is smooth.
  4. Fold in whipped cream.
  5. Pour halfway into molds.
  6. Insert frozen compote/insert, top with sablé disc.
  7. Fill to top with mousse, smooth, and freeze 4+ hours.

White Chocolate Coating:

  1. Melt white chocolate and cocoa butter to 50°C (122°F).
  2. Dip frozen mousse cakes and place on parchment.
  3. Spray with white cocoa butter spray to finish.

Assembly of Mousse Cakes:

  1. Pipe a bit of honey onto a 7cm shortcrust disc.
  2. Place the coated mousse dome on top.
  3. Dip frozen whipped ganache in gently warmed nappage, place on mousse dome.
  4. Decorate with smaller shortcrust discs, fresh pear slices, and lemon verbena leaves.

Plated Dessert Elements (Additional):
Whipped Ganache with Lemon Verbena & Honey:

  1. Heat cream to near boil.
  2. Remove, infuse with fresh lemon verbena for 30 min, strain.
  3. Cook honey 3 min to bubbling, gradually add infused cream.
  4. Pour over melted chocolate, strain again.
  5. Add gelatin and mix.
  6. Add cold cream and mix well. Chill 4+ hours.
  7. Whip and transfer to piping bag with round tip.

Pear & Vanilla Gel:

  1. Bring pear purée, vanilla, and lemon juice to boil.
  2. Mix sugar with agar and add gradually while whisking.
  3. Bring to boil, remove from heat.
  4. Chill 2+ hours, then blend until smooth and glossy.
  5. Transfer to squeeze bottle.
Cheffe pâtissière Inbar Attis

Poached Caramelized Pear Balls:

  1. Boil water, sugars, honey, vanilla, cinnamon, and lemon peel.
  2. Scoop spheres from pears with melon baller.
  3. Simmer in syrup ~15 min.
  4. Remove pears, reduce syrup to caramel consistency.
  5. Store pear balls in thickened syrup.

Plated Dessert Assembly:

  1. Place a 7cm shortcrust disc in center of plate.
  2. Half over it, place yogurt mousse (no crust base here).
  3. Pipe some whipped vanilla ganache and add a sugar-dusted shortcrust disc.
  4. Pipe both lemon verbena and vanilla ganaches.
  5. Add caramelized pear balls, drizzle pear-vanilla gel.
  6. Garnish with shortcrust discs, fresh pear slices, and lemon verbena leaves.