Dark pear
A dessert that tastes of beer. Rafa Delgado combines pear and chocolate in a dessert to emulate the characteristic flavour of pear beer. A version packed with textures with an unmistakable flavour
Recipe
Black beer sponge cake
| ingredients | preparation |
|---|---|
|
Heat the beer together with the butter until it melts. Add the cream, mix and add the egg. Add the remaining strained solid ingredients and mix with an electric beater. Leave the mixture in the piping bag and refrigerate. Place in moulds and cook for 20 minutes at 180ºC. Remove from the mould after 15 minutes. |
liquorice crème anglaise
| ingredients | preparation |
|---|---|
|
Cook all the ingredients in the style of a traditional crème anglaise. |
Ocumare cream
| ingredients | preparation |
|---|---|
|
Add the crème anglaise at 180ºC over the chocolate, in three parts. Create an emulsion nucleus and homogenize. Strain and store in the fridge for 12 hours. Make quenelles. |
pear and vanilla gelée
| ingredients | preparation |
|---|---|
|
Heat the purée and the juice to 40ºC Add the dissolved pectin with the sugar and leave to cook for 3 minutes at a brisk boil. Wrap in film and leave to gel in the fridge. Crush and strain through a fine sieve. Set aside in a piping bag with a plain nozzle |
muscovado sugar tapioca
| ingredients | preparation |
|---|---|
|
Make a syrup with the sugar and the water. Store 1/3 chilled. Leave the rest to boil and add the previously rinsed tapioca. Cook for 15 minutes, drain and rinse again until cold. Set aside with the cold syrup. |
pear
| ingredients | preparation |
|---|---|
|
Cut the pear into segments. |
assembly step by step
|