PEAR GELéE

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Pear Gelée image

use this as a garnish for Chocolate-Pear Cake (page 98), but it would be delicious in the bottom of a glass of champagne.

Yield makes one 9 x 12-inch pan

Number Of Ingredients 5

1/4 cup (50g) water
3 teaspoons powdered gelatin (or 13.5g sheet gelatin; see page 276)
1 cup (300g) Simple Syrup (page 184)
2/3 cup (150g) pear eau-de-vie, such as Poire William
Grated zest of 1 orange

Steps:

  • Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap. (The water will help the plastic stick to the pan.)
  • Put the water in a small bowl and sprinkle with the gelatin. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan until melted.
  • Combine the simple syrup and eau-de-vie in a large measuring cup. Add the gelatin and whisk for about 45 seconds. Whisk in the zest.
  • Pour into the baking sheet and refrigerate for at least 2 hours to set. To serve, turn out onto a cutting board and cut into small squares. Or use a whisk to break the gelée up into irregular shapes.

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