Brownie with panna cotta and stewed pear

Chocolate, pear and caramel may be a classic combination, yet this recipe gives it a contemporary twist. What can you expect: solid chocolate flavours, creaminess and lovely acid hints of pear. Everyone will love this dessert. Putting it on the menu will appeal to a broad audience.

Brownie with cocoa nibs (for 2 squares of 17 cm)

Ingredients Preparation
  • 205g
    sugar
  • 170g
    butter

Beat until light and fluffy.

  • 95g
    Kumabo
  • 135g
    whole egg(s)
  • 85g
    sifted flour

Add.

  • Q.S.
    Nibs

Spread into two trays and sprinkle with Callebaut NIBS-S. Bake at 175°C for 14 minutes.

Panna cotta with vanilla

Ingredients Preparation
  • 380g
    milk
  • 120g
    sugar
  • 1pod(s)
    vanilla

Bring to the boil and remove from the heat.

  • 70g
    gelatin mass

Leave to soak and add. Leave to dissolve thoroughly and strain.

Leave to cool for two hours. Mix every half hour and then spread over the brownie in the trays.

Stewed pear with lime

Ingredients Preparation
  • 400g
    blanched pear (diced)
  • 100g
    sugar
  • 50g
    pear juice
  • 1/2piece(s)
    lime juice
  • 1piece(s)
    lime zest

Bring to the boil.
Cook the stewed pears.

Crunchy sheet of chocolate

Ingredients Preparation
  • 500g
    823
  • 80g
    Pailleté Feuilletine

Mix and pour onto a sheet.
Cut into pieces of 8.5 cm x 3 cm.

Caramel and balsamic vinegar reduction

Ingredients Preparation
  • 500g
    sugar

Make a caramel.

  • 280g
    balsamic vinegar

Deglaze with the balsamic vinegar and leave to cool.

Finishing and presentation

Arrange a piece of brownie-panna cotta on a plate. Top with a sheet of chocolate. Add stewed pear. Finish with the caramel and balsamic vinegar reduction.

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