Well-being dessert: poached pear, jasmine-flavored cream and lemon gavotte
- 1 sachet of jasmine tea
- 36 g of agave syrup
- 360 g of Williams pears
- 320 g of Guyot pears
- 3 cl lemon juice
- 1 g of pectin
- 1 level teaspoon of sugar
- 22 cl of almond milk
- 1 sachet of organic jasmine tea
- 50 g of brown sugar
- 30 g of corn-starch
- 0.8 g of agar
- 30 g of margarine
- 13 cl lemon juice
- 25 cl of water
- 8 g of icing sugar
- 4 g of flour
- 1/2 egg white
- 30 g of lemon juice
- 0.6 g of pectin
- 2.5 g of sugar
Try this delicious recipe created especially for our guests by Johanna Le Pape, the 2014 World Champion of sweet arts, and let yourself be tempted by the poached pear in jasmine tea served with diced pears, jasmine-flavored cream, lemon gel and lemon gavotte; a recipe rich in Vitamin E, which is a natural antioxidant that slows slow down the aging of cells and therefore protects the skin.
Preparation: the gavotte (the day before)
1. Sift the icing sugar and the flour, mix with the egg white
2. Bring the water and lemon juice to the boil
3. Pour over the egg-white, icing sugar and flour mixture
4. Cook everything for 2 minutes
5. Leave to cool then bake on a baking tray covered with a silicone sheet at 165 °C for 8 min
6. Remove from the oven, then gently lift one edge so that the gavotte crumbles while cooling
7. Keep in a dry place for dressing
Preparation: custard
1. Heat the almond milk then add the jasmine tea and infuse for 10 minutes
2. Strain and put back on heat
3. Mix the brown sugar with the sifted corn-starch and agar
4. Once the milk reaches the boil, pour it over the brown sugar, corn-starch and agar mixture
5. Cook over low heat for 2 to 3 minutes
6. Once the cream thickens, remove from heat, add the margarine and mix well
7. Cover with cling wrap and store in cool place
Preparation: pears
1. Cut the Williams pears in 4 length-wise slices then cut the slices in half
2. In a saucepan, heat the water with the jasmine tea and the agave syrup
3. Remove from heat and poach the pears for 5 minutes then put in refrigerator
4. Open the sachet of tea then dry the contents in the oven (50 °C) and reduce to powder
5. Dice the peeled Guyot pears
6. Cover with cling wrap and keep in cool place
Preparation: the lemon gel
1. Heat the lemon juice
2. Add the pectin to the sugar then mix and bring to a boil
3. Cool in a baby bottle or piping bag
1. Diced pears
2. Poached pear
3. Lemon gel
4. Custard
5. Lemon gavotte
6. Jasmine powder
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