Ingredients
- Léonce Blanc pear purée 600 g
- Gelatine Gold – 200 Bloom 12 g
- Bleu d’Auvergne cheese 200 g
- Single cream 35 % fat 1 liter
- Pepper
- Nutmeg
Decoration
Pear quarters
Bleu d’Auvergne cheese
Preparation
CUT the Bleu d’Auvergne into small pieces. MELT in 350 ml of warm cream (below 75°C).
Blend. ADD the rest of the cream (650 ml). Refrigerate for at least 4 hours.
After 4 hours, BEAT the cream in the machine, then refrigerate.
SOAK the gelatine in cold water.
HEAT 1/3 of the pear purée without exceeding 75°C, then ADD the gelatine.
In a mixing bowl, COMBINE the gelatine and purée mixture with the remaining purée.
WHISK in 1/4 of the cheese mixture, then ADD the rest folding in carefully with a spatula.
Idea
Pipe into the glasses with a disposable piping bag.
Decorate with a thin slice of pear (skin on) lightly dressed with lemon juice and a thin slice of blue cheese.