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Home / Frost

Frost

Frost

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • White Chocolate Snow
  • Hazelnut Crumble
  • Milk Chocolate Coffee Cremeux
  • Pear Syrup
  • Pear Mochi
  • Compressed Pears
  • Pear Skins
  • Mascarpone Mousse
  • Final Assembly

White Chocolate Snow

160g (5.6oz)
40g (1.4oz)
100g (3.5oz)
600g (21.2oz)
200g (7.1oz)
60g (2.1oz)

Method of Preparation

  1. In a medium saucepan, combine together the water, cream, sugar and . Bring to a boil.
  2. Pour over the white chocolate couverture and emulsify with an immersion blender.
  3. Add in cocoa butter and emulsify with an immersion blender.
  4. Strain the mixture through a chinois and cool over an ice bath.
  5. Pour the chilled mixture into a Pacojet canister and freeze until solid.
  6. Process the frozen mixture with a Pacojet according to manufacturer’s instructions.
  7. Reserve the processed snow in a freezer until ready to use.

Hazelnut Crumble

200g (7.1oz)
120g (4.2oz)
80g (2.8oz)
40g (1.4oz)
10g (0.4oz)
4g (0.1oz)
110g (3.9oz)

* can be replaced with

Method of Preparation

  1. Grind the hazelnuts in a food processor until roughly chopped.
  2. Add in the remaining ingredients.
  3. Process until thoroughly blended.
  4. Break up the mixture into small pieces on a Silpat® lined half-sheet tray.
  5. Bake at 325°F for approximately 12 minutes or until golden brown.
  6. After the crumble has cooled, grind the mixture in a food processor until finely ground.
  7. Reserve in an air-tight container until final assembly.

Milk Chocolate Coffee Cremeux

35g (1.2oz)
385g (13.6oz)
80g (2.8oz)
10g (0.4oz)
385g (13.6oz)
155g (5.5oz)
98g (3.5oz)
440g (15.5oz)

* can be replaced with

Method of Preparation

  1. In a medium saucepan, combine together the sugar, heavy cream, and . Bring to a boil.
  2. Place the egg yolks in a medium sized bowl.
  3. Pour the hot cream mixture over the egg yolks while whisking constantly. Once the mixture has been tempered, add the liquid back to the original saucepan.
  4. Cook over medium-low heat while stirring constantly to make an anglaise.
  5. Once the mixture has reached the proper consistency and temperature, pour the anglaise over the and add in the . Whisk together until smooth and homogenous.
  6. Pour the mixture through a chinois and portion immediately into the desired silicone dome mold. Place in the blast freezer and freeze until solid.
  7. Unmold and allow to thaw before using in final assembly.

Pear Syrup

10g (0.4oz)
60g (2.1oz)
300g (10.6oz)
300g (10.6oz)
100g (3.5oz)

Method of Preparation

  1. In a medium saucepan, combine together all of the ingredients and bring to a boil.
  2. Chill the mixture over an ice bath and reserve under refrigeration.
  3. Use as needed in Pear Mochi and Compressed Pears recipes.

Pear Mochi

as needed
as needed

Method of Preparation

  1. Combine both ingredients together and allow to infuse overnight under refrigeration.
  2. Use as needed in final assembly.

Compressed Pears

as needed
as needed

Method of Preparation

  1. In a Cryovac bag, combine the Pear Syrup with the Bartlett pear wedges.
  2. Using a vacuum sealer, vacuum the contents on high making sure the liquid permeates into the pears.
  3. Reserve under refrigeration until ready to use.

Pear Skins

as needed
as needed

Method of Preparation

  1. Using a paring knife, cut the pear into four wedges vertically.
  2. Cut off the flesh of the pear trying to leave the skin intact.
  3. If any remaining flesh is on the skin, use a small melon baller to gently scrape off the flesh.
  4. Place the pear skins in a dehydrator and dry overnight on the lowest temperature setting.
  5. Once completely dry, lightly sift a small amount of the matcha green tea powder on each skin.
  6. Reserve in an airtight container with desiccant packets until ready to use.

Mascarpone Mousse

500g (17.6oz)
500g (17.6oz)
280g (9.9oz)
1 each

Method of Preparation

  1. In a large bowl, combine together all of the ingredients by whisking until smooth and homogenous.
  2. Pour the mixture into an iSi Cream Profi Whip canister.
  3. Charge the canister with 1 each iSi N2O Cream Charger and shake vigorously.
  4. Reserve the mousse under refrigeration until ready to use.

Final Assembly

as needed

Method of Preparation

  1. Fill a half sphere mold with tempered .
  2. Once the chocolate has solidified, unmold two half spheres.
  3. Warm a small piece of granite with a blowtorch. Press the flat edges of the spheres against the granite and melt slightly. Attach the half spheres together and allow to set.
  4. Once the whole sphere is built, crack the sphere lightly with a small spoon to create an organic opening.
  5. Brush the sphere with gold luster dust.
  6. Using a small spoon, place a small mound of the Hazelnut Crumble on the plate.
  7. Lay the gold Mannitol Sphere on the mound making sure it is nestled securely in the crumble.
  8. Place the Milk Chocolate Coffee Crémeux dome inside the sphere.
  9. Place a few small pieces of the Pear Mochi inside the sphere.
  10. Expel the Mascarpone Mousse into the sphere making sure to fill it approximately ¾ of the way.
  11. Spoon a heaping amount of the White Chocolate Snow into the remaining space of the sphere and allow the snow to fall onto the plate.
  12. Garnish the plate in an organic fashion with the Compressed Pears, Pear Mochi, Pear Skins and various herbs and microgreens from The Chef’s Garden.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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