The Andros Chef cranberry compote features a tangy flavor softened by the addition of strawberries, achieving a delightful taste balance. Its vibrant red color makes it perfect for garnishing winter-themed verrines, providing a fruity finish accompanied by the characteristic texture of cranberries.
Combine all the elements and rub them together until to obtain a breadcrumbs. Form small nuggets, chill for a few minutes, then bake at 150°C for 15 minutes.
2. Walnut Praline
Cook a dry caramel with sugar and pour it over the walnuts. Add the vanilla powder and let it cool. Blend until you have a smooth paste.
3. Caramelized walnuts
Make a syrup with water and sugar. Add the walnuts and let them soak for 30 minutes. Drain, then caramelize in the oven at 165°C for 15 minutes.
4. Light vanilla chantilly
Whip the cream with vanilla and honey until it reaches a very soft texture.
5. Assembly
Spread the walnut praline with a spoon, add the whipped cream then pipe the cranberry compote. Arrange the pears and the crumble.
A creation by
Johanna Le Pape
She is a pastry chef and world champion of “les arts sucrés” with past experience at the likes of Laduree and Alain Ducasse. Johanna believes in top-of-the-line pastry that is healthy, balanced, and light.
