Honey Cremeux with Poached Pear, Ginger Crumble & Pear Sorbet

Name: Honey Cremeux with Poached Pear, Ginger Crumble & Pear Sorbet
Ingredients: 33 g (2 Tbsp) inverted sugar; 84 g (⅓ cup) atomized glucose; 8 g (3 tsp) sorbet stabilizer; 56 g (¼ cup) ground almonds; 56 g (¼ cup) unsalted butter, softened; 56 g ⅓ cup and 2 Tbsp) all-purpose flour; 6 g (3 tsp) ground ginger; 2 g (1 tsp) ground cinnamon; 6 large egg yolks; 113 g (⅓ cup) honey; 510 g (2 cups and 2 Tbsp) heavy cream; 3 silver gelatin sheets (or 6 g powdered); 1 tsp salt; 500 g water; 500 g granulated sugar; 250 g white wine; Zest of 3 lemons; 250 g pear puree; 24 small pears; 300 g poached pears; 15 g glucose syrup; 30 g superfine sugar; Poppy seeds, as desired; 60 g isomalt

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Pear Sorbet

33 g (2 Tbsp) inverted sugar
190 g (¾

Dessert

Method

Pear Sorbet

In a medium sized pot, whisk to combine sugars, glucose, stabilizer, and water. Bring to a boil, remove from heat and stir in puree. Refrigerate until cool before processing in an ice cream machine.

Ginger Crumble

Preheat oven to 170°C/350°F