Poire Williams, Raisin, Myrtille

Creation Ollivier Christien, pastry chef
at Boiron

1 - Grape sorbet

Caster sugar

280 g

Atomised glucose

60 g

Mineral water

250 g

Boiron grape puree

1000 g

Sorbet stabiliser

8 g

Muscat wine (optional)

10 g

The night before, place the fruit puree in the refrigerator to defrost. Bring the water to the boil, then add the saccharose, atomised glucose and stabiliser mixture. Place on the fire again. Cool down then mix with the fruit puree. Blend for 3 minutes. Leave to mature for at least 6 hours. Blend again before mixing with the alcohol. Place in the freezer.

2 - Blueberry compote

Boiron quick-frozen blueberries

500 g

Caster sugar

60 g

NH pectin

10 g

Boiron lemon puree

20 g

Place the frozen fruit in a bowl with 30g of sugar and leave to macerate for 3 hours. Bring the fruit to boil gently then add the rest of sugar mixed with the pectin. Bring to the boil for 2 minutes, stop the cooking process by adding the lemon puree. Keep in the refrigerator.

3 - Blancmange

Full fat milk

200 g

Caster sugar

40 g

Whipping cream

320 g

Almond milk

40 g

Gelatine

6 g

Soften the gelatine in cold water. Bring the milk and sugar to the boil then add the gelatine, which will dissolve. Whip the cream. Add the whipped cream and almond milk once the milk has cooled to room temperature. Keep in the refrigerator.

4 - Caramelised pears

Cut the williams pears in two lengthwise and place them in a sandwich tin coated with light, slightly glazed caramel. Wrap the tins in a foil parcel and bake at 180° for 15 to 20 minutes. Remove from the oven and leave to rest for 15 minutes, then reheat the tins, remove the pears without breaking them, glaze them lightly before arranging them on the plate.