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Pear Caramel Verrine

Pear Caramel Verrine


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Flourless Chocolate Cake
  • Sauteed Pears
  • Pear Mousse
  • Final Assembly

Flourless Chocolate Cake

165g (5.8oz)
425g (15.0oz)
8 each
120g (4.2oz)

Method of Preparation

  1. Cream together butter and sugar.
  2. Add eggs, two at a time, to butter, and scrape bowl between additions.
  3. Add sifted .
  4. Pipe into desired mold and bake at 171°C/340°F for 12 minutes, or until done.

Sauteed Pears

200g (7.1oz)
20g (0.7oz)
20g (0.7oz)
10g (0.4oz)

* can be replaced with

Method of Preparation

  1. Melt butter in sauté pan, and sauté diced pears.
  2. Remove from heat, and while still warm add and Mix to combine thoroughly.
  3. Reserve for later use.

Pear Mousse

75g (2.6oz)
150g (5.3oz)
500g (17.6oz)
25g (0.9oz)

Method of Preparation

  1. Combine all ingredients and whip to medium peaks.
  2. Use as needed to build verrine.

Method of Preparation

  1. Cut Flourless Chocolate Sponge into desired size and place in bottom of verrine glass.
  2. Pipe Pear Mousse into verrine; top with thin dark chocolate disk.
  3. Spoon Sauteed Pears into verrine cup; top with thin dark chocolate disk.
  4. Pipe Pear Mousse into verrine, filling almost to the top.
  5. Decorate as desired.