Caramelised pine nuts
90g Sugar
30g Water
450g Pine nuts
Boil sugar and water, then add nuts and stir until a light caramel colour is achieved
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15g Butter
Remove from heat and add butter
Once stirred through pour onto a marble surface, separate and store
Jelly
200g Pear Williams puree (+10% sugar)
15g Grappa
Heat together
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15g Sugar
25g Pectin
Mix together and add to above. Cook while continually stirring
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300g Sugar Add slowly to above
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When clear add 150g of caramelised pine nuts and stir well
Pour onto a silicon mat using rulers to get an even thickness
Refrigerate until firm
Cinnamon ganache
450g Fresh cream (39% fat)
50g Glucose
4 Cinnamon sticks
Heat together and stand for 15 minutes
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700g Callebaut Chocolate (37% Papua) combine chocolates, boil above mixture
200g Callebaut Chocolate (60% Grenada) strain over buttons and stir through with stick blender
John Costello UK
'Pear and Cinnamon' - UK
- Place jelly into an appropriate square frame
- Then pour on top the freshly made ganache and level
- Firm overnight
- Spread a thin layer of chocolate onto base
- Then use a guitar cutter to cut
- Dip in plain chocolate
- Decorate with a pine nut and a strip of white chocolate
Created at the National Selection for the World Chocolate Masters UK, September 2006.
