“Pear-Amisu” Pear Parfait

by Chef Lindsay Sipress

This recipe was made in partnership with Breville | PolyScience.

Whipped Crème Fraiche Cream

INGREDIENTS

• 16 oz. Heavy Whipping Cream 16oz
• 6 oz. Crème Fraiche 6oz
• 4 oz. Powdered Sugar 4oz
• to taste Salt
• 2 (0.25 oz.) envelopes Granulated Gelatin, dissolved in 1/2 cup Hot Water.

METHOD

1. Sift powdered sugar. Whip crème fraiche, powdered sugar and salt together until smooth. Slowly add dissolved gelatin and heavy whipping cream and continue to whip until thickened.

Caramelized Pear Compote

INGREDIENTS

• 6 ea. Warren Pears (or similar)
• 2 oz. Sugar 
• 4 oz. Pear Nectar (100% fruit, no sugar added) 
• 0.5 oz. Fresh Lemon Juice 0.5oz
• 1 ea. Vanilla Bean 1ea
• 2 (0.25 oz.) envelopes Granulated Gelatin, dissolved in 1/2 cup Hot Water.

METHOD

1. Peel and small dice pears. Reserve for later use. Caramelize sugar using the PolyScience Control Freak Temperature Controlled Induction Cooking System to a medium amber color (340f).
2. Slowly temper in the pear nectar, followed by the vanilla bean, diced pear and lemon juice.
3. Reduce temperature on the PolyScience Control Freak Temperature Controlled Induction Cooking System to 190f and simmer until fruit is softened.
4. Add dissolved gelatin. Strain pears from 75% liquid.
5. Reserve remaining poaching liquid for later use.

Sponge Cake

INGREDIENTS

• 3 ea. Eggs, separated 
• 2.5 oz. Sugar 
• 4 oz. All Purpose Flour
• 1 tsp. Vanilla Extract 
• to taste Salt 

METHOD

1. Whip egg whites and half of the sugar to soft peaks.
2. In a separate bowl whip egg yolks the remaining sugar until pale in color and fluffy.
3. Fold the whites into the yolks, adding the salt and vanilla. Carefully fold sifted flour into the mixture until just incorporated.
4. Spread the batter evenly onto a lined sheet pan. Bake at 350f for approximately 6-8 minutes or until the top is golden brown. Once cake is cooled, cut into desired shapes for final assembly.

Pear Sorbet Snow

INGREDIENTS

• 64 oz. Pear Nectar (100% fruit, no sugar added) 
• 74 oz. Sugar 
• 69 oz. Water
• 32 oz. Glucose 
• 1.25 oz. Sorbet Stabilizer

METHOD

1. Using the PolyScience Control Freak Temperature Controlled Induction Cooking System, heat the water, 65oz of sugar and glucose to 185f. Whisk in the remaining sugar and sorbet stabilizer.
2. Bring the mixture back to 185f, then strain and cool.
3. Emulsify a small amount of sorbet base into the nectar at a time until the Brix measures 29.
4. Freeze the mixture using liquid nitrogen to create snow. Alternately, spin the mixture using an ice cream machine to create a sorbet that can be scooped.

Garnish & Assembly

INGREDIENTS

• Caramelized chocolate decoration
• Fresh pear slices
• Pear sorbet snow

METHOD

1. Begin with a portion of sponge cake as the base of the entremet. Soak the cake completely with the reserved poaching liquid.
2. Using acetate to hold the desired shape, layer pear compote on top of the soaked cake. Repeat the layering process. 
3. Top the parfait with whipped crème fraiche cream. Chill to set.
4. Execute the final plate up with serving and garnish suggestions.

photo creds: James Tran @JTran_Photos