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Home / Cinnamon Caramel Pear Entremet Glace

Cinnamon Caramel Pear Entremet Glace

Cinnamon Caramel Pear Entremet Glace

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Vanilla Semifreddo Mousse
  • Cinnamon Caramel Gelato
  • Pear Sorbetto
  • Almond Nougatine
  • Almond Dacquoise
  • Final Assembly

Vanilla Semifreddo Mousse

300g (10.6oz)
1000g (35.3oz)
40g (1.4oz)

Method of Preparation

  1. Add heavy cream and in a mixing bowl.
  2. Whip to soft peaks.
  3. Fold in ; whip to desired peaks.

Cinnamon Caramel Gelato

3000g (105.8oz)
150g (5.3oz)
550g (19.4oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
120g (4.2oz)
50g (1.8oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in Hot Process machine and follow the machine instructions.

Pear Sorbetto

1000g (35.3oz)
1500g (52.9oz)
100g (3.5oz)
20g (0.7oz)
500g (17.6oz)
90g (3.2oz)
20g (0.7oz)
140g (4.9oz)

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in Hot Process machine and follow the machine instructions.

Almond Nougatine

90g (3.2oz)
1g (0.03oz)
30g (1.1oz)
60g (2.1oz)
75g (2.6oz)
45g (1.6oz)
45g (1.6oz)

Method of Preparation

  1. In a sauce pot heat the milk, butter and glucose to a boil. Whisk in the sugar and pectin and cook, whisking continually, until a temperature of 109°C/228°F is reached. Remove from the heat.
  2. Stir in the chopped almond and almond meal.
  3. Spread into desired mold to bake.
  4. Bake at 177°C/350°F until golden brown.

Almond Dacquoise

20g (0.7oz)
225g (7.9oz)
2g (0.1oz)
220g (7.8oz)
220g (7.8oz)
47g (1.7oz)

Method of Preparation

  1. Sift together almond meal, icing sugar, and salt.
  2. Whip together egg whites and sugar until sugar is dissolved; add and whip to full volume.
  3. Fold in sifted dry ingredients.
  4. Pipe into desired mold and bake at 163°C/325°F until done.

Final Assembly

as desired
as desired

Final Assembly

  1. After processing the gelato and sorbetto, spread them into a mold to create inserts for the cake.
  2. Cut the Almond Dacquoise and Almond Nougatine into the same size as the inserts of gelato and sorbetto.
  3. Begin the build by placing the Almond Nougatine in the bottom of the ring.
  4. Spread a thin layer of Vanilla Semifreddo over the top.
  5. Place the Almond Dacquoise on top and then cover with another thin layer of Vanilla Semifreddo.
  6. Place the insert of Cinnamon Caramel Gelato on top followed with Vanilla Semifreddo.
  7. Finish with the last insert of Pear Sorbetto and finish covering the ring to the top with Vanilla Semifreddo.
  8. Place in the freezer.
  9. Leftover Vanilla Semifreddo can be piped into silicon sphere molds. Allow to freeze.
  10. Remove the spheres from the mold and glaze with and .
  11. Remove the cake from the ring and spray with colored cocoa butter and place glaze spheres on top.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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