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MKR S3 Slim BB Desktop Cake

Red wine poached pears, mascarpone cream, red wine gel, and pistachio biscuit crumb with a coral tuile

27 November

Try Azraa and Waven's dessert.

poached pears on white plate
Ingredients

10 Forelle pears (not too ripe, still firm)

5 cinnamon sticks

5 star anise pods

5 oranges

50 ml vanilla extract

300 g castor sugar

500 ml honey

250 g mascarpone cheese

250 g icing sugar

250 ml heavy whipping cream

10 g agar-agar powder

400 g salted butter

3 sleeves gelatin powder

180 g cornflour

5 cloves

200 g pistachios, unsalted

15 g green powdered or gel food colouring

250 ml cranberry juice

2 bottles Merlot or Cabernet Sauvignon

400 g cake flour

40 ml sunflower oil

Instructions

Poached pears and red wine gel

  • In a deep saucepan, combine wine, sugar, orange juice, zest, cinnamon sticks, star anise, and cloves.
  • Bring to a boil, reduce heat and simmer for 5 minutes.
  • While liquid is simmering, peel pears, leaving the stem intact and being careful not to blemish the flesh of the pears.
  • Slice a 1/2 inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even colour, until pears are cooked but still firm.
  • Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in the refrigerator for at least 1 hour.
  • Gently remove pears from the liquid and allow them to come to room temperature.
  • Meanwhile, reduce the liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy, add cranberry juice and agar-agar powder.
  • Remove from heat and pour liquid into a flat dish to set in the fridge
  • Once the gel is set, remove and cut into cubes.
  • Place into blender and blend until jelly turns into a piping gel.

Mascarpone cream

  • Whip mascarpone cream, icing sugar, vanilla extract, and heavy whipping cream until fluffy consistency.

Biscuit crumb

  • Combine 130g icing sugar, 140g cornflour, and 380g butter and mix until just combined
  • Add in 1 tsp vanilla extract and 330g cake flour and mix until biscuit dough is combined
  • Wrap dough in the plastic wrap and set aside in fridge for 10 minutes.
  • Shape dough into circles and bake for 15 minutes on 190°C.
  • Once biscuits are baked, allow them to cool and coarsely crush biscuits in a food processor.
  • Coarsely crush pistachios separately and mix biscuit crumb and crushed pistachios together.

Coral lace tuile

  • Mix water, oil, flour, and food colouring together.
  • Heat a non-stick pan.
  • Pour small amounts of liquid into the dry hot pan and allow to turn into coral before removing from the pan.
  • Drain on a paper towel until ready for plating.
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