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Fall soup

A creation of Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage is pastry chef in The Westin hotel Paris-Vendôme and will be representative of France in The International Confectionary Art Competition in 2020.

Ingredients

Granola

50 g Whole almonds

50 g Whole hazelnuts

50 g Oat flakes

50 g Honey

Verbena syrup

1 L Water

250 g Caster sugar

QS Verbena

Poires pochées

QS Verbena syrup

QS Conference pear

Sorbet Plein Fruit Poire

1350 g Williams pear puree

280 g Water

245 g Caster sugar

125 g Atomized glucose

7 g Stabilising agent

Confit poire

250 g Williams pear puree

12,5 g Caster sugar

12,5 g Dextrose

4 g Pectin NH

Fruits frais

Sq Granny apples

Sq Pink Lady apples

Sq Conference pears

Sq Comice pears

Sq Vanilla powder

Sweetened Williams pear puree

Andros Chef is using 100% Williams pear origin to make the frozen pear puree. More flavoursome with a typical grainy texture, Williams pears are well appreciated by pastry chefs. It has a refined taste and ripe flavour, pairing perfectly with chocolate dessert or caramel and praline. It can be also paired to dishes and cheese. Our Williams pears are processed fresh and ripe in Andros’ plant in Valence, south of France. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

  1. Granola

    Combine all ingredients and bake for 10 to 12 minutes at 150°C. Store the granola on rack in the oven, away from humidity.

  2. Pear sorbet

    Make a syrup with water. When 40°C is obtained, add 1/3 of sugar. At 50°C, add the remaining sugar and stabilising agent previously mixed. Pasteurise at +85°C. Rapidly cool to +4°C. Add the pear puree, blend. Leave to age for 4 hours at least. Churn. Spread in a frozen gastronom tray. Do sorbet rolls with a spoon lightly hollowed and round. Store the fruit rolls at -18°C.

  3. Verbena syrup

    Heat water with caster sugar. Add some verbena leaves. Infuse at your convenience and sieve. Leave to cool in the fridge.

  4. Pear confit

    Heat the pear puree at 45°C. Add in rain sugar and pectin previously mixed together. Mix. Set aside and cool down. The following day, blend.

  5. Poached pears

    Peel the pears and cut out slices. Place the slices in a tub with syrup and put under vacuum by two times, depending of the fruit's ripe. Slices has to become transparent thanks to the process of syrup replacing water in the fruit flesh.

  6. Assembly

    In a glass, place a pear confit scoop. Add some granola chunks and pear little balls cut out from Comice pear. Place the sorbet rolls. Add slices of granny and Pink Lady apples and some poached Conference pears. Sprinkle vanilla powder on the sorbet roll and decorate with Astina Cress spout. Serve with the verbena teapot.

Processus :

Mind of sorbet’s texture which is essential in this recipe.

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