Bosc Pear Sorbet with Brown Sugar Chiffon, Pear Pâte de Fruit, and Pear Compote

banner

Preparation info

  • Difficulty

    Complex

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 600 g / 1 lb 5.16 oz Bosc Pear Sorbet Base
  • 10 Brown Sugar Chiffon Rectangles
  • 10 strips Pear Pâte De Fruit
  • 50 g / 1.76 oz Pear Compote

Method

Assembly

  1. Line 10 PVC tubes 7.5 cm / 3 in by 2.5 cm / 1 in diameter with acetate.
  2. Line a half sheet pan with a nonstick rubber mat. Place the PVC tubes on the sheet pan in a standing position and freeze.
  3. Pacotize the sorbet and transfer to a piping bag. Pipe into the prepared PVC tubes and even out the top with an offset spatula. Each tube should hold about 60 g / 2.11 oz of product. Place in the freezer to harden.
  4. Place the brown sugar cake on the plate.
  5. Remove the sorbet from its mold and take off the acetate. Lay the sorbet on top of the cake.
  6. Torch the sorbet for 1 or 2 seconds in order to take the dull, frozen look away and make it shine.
  7. Lay a strip of pâte de fruit across the top of the sorbet.
  8. Place 5 g / .18 oz of the compote on the portion of pâte de fruit that rests on the plate.
  9. Temper the sorbet for 1 to 2 minutes and serve immediately.

In this section