Chef’s dessert: Spicy dessert

Name: Chef’s dessert: Spicy dessert
Ingredients: 75 g Sugar; 100 g Water; 100 g Dark chocolate; Cinnamon powder; 300 g Water; 100 g Fine granulated sugar; 10 g Gelatine; 1 g Xanthan; 2 units.items hand pears; 8 g leaf gelatin; 300 g brunoise of ripe hand pears; 100 g Zuidam cinnamon liqueur; Grape seed oil; 25 g Fine sugar; 10 g Zuidam cinnamon liqueur; 200 g Boiron pear puree; Monin speculaas/gingerbread syrup; 1250 g Whole milk; allspice seasoning pimento; 1 patisserie spices; 6 g Speculaas spices; 80 g Brown soft sugar; 100 g Sosa glucose powder; 70 g Milk powder; 360 g Water; 100 g Sosa dextrose; 300 g Cream; 100 g Water; 200 g Fine sugar; 9 g Cortina

This dessert from the chef consists of several components, with wintery flavors such as cinnamon and speculaas.

This dessert from the chef consists of:

Pears and cinnamon;
cinnamon pearls;
sliceable pear compote;
allspice pear crisp;
spice ice cream;
jelly of rum and speculaas;
île flottante with spices;
cinnamon cake;
baba au spicy rum;
spice parfait
cinnamon rice crisp.

Complete the dessert with a fireball shot.... Put crushed ice in a blender with 10 centiliters of pear puree, 4 centiliters of liquid honey, 3 centiliters of cream, 3 centiliters of milk, and 3 centiliters of De Kuyper Hot Shot. Blend into a shake and serve in a shot glass. Enjoy!

Ingredients

100gWater

100gFine granulated sugar

2units.itemshand pears

100gZuidam cinnamon liqueur

75gSugar

100gDark chocolate

Cinnamon powder

300gWater

10gGelatine

1gXanthan

Grape seed oil

8gleaf gelatin

300gbrunoise of ripe hand pears

25gFine sugar

10gZuidam cinnamon liqueur

200gBoiron pear puree

100gWater

Monin speculaas/gingerbread syrup

allspice seasoning pimento

small hand pears

1250gWhole milk

1patisserie spices

100gSosa glucose powder

70gMilk powder

100gSosa dextrose

300gCream

200gFine sugar

9gCortina

6gSpeculaas spices

80gBrown soft sugar

360gWater

75gGelatin mass

40gBrown rum

75gsugar mixed with allspice

125gPasteurized egg white

80gSosa dextrose

20gCinnamon powder

600gPasteurized egg white

200gAlmond flour

40gFlour

500gBoiron pear puree

1Salt

100gPastry flour

125gWhole egg

300gBerentzen Spice Apple rum

35gUnsalted butter

200gWater

10gHoney

2gDry yeast

10gSpeculaas spices

10gCortina

150gFine sugar

150mlMilk

600gloosely whipped cream

50gSoft butter

150gWhite chocolate

Cinnamon

Preparation

Make a syrup from liqueur, sugar, and water.
Peel the pears, remove the cores, and cut into slices.
Place the slices in the syrup, poach, and let cool in the syrup.
Store in the liquid until use.

Pour the oil into a container and place in the freezer (to about -15°C).
Mix the sugar well with cinnamon powder (to taste).
Add this to the water and cook until the sugar is dissolved.
Then dissolve the gelatin in it.
Add the xantana with a hand blender.
Emulsify with the chocolate until smooth and liquid.
Pour into a squeeze bottle with a dosing tip.
Drop the mixture—when it is 35°C—into the ice-cold oil.
Remove the balls from the oil with a small sieve and place in clean water to rinse.

Boil the water with the sugar, liqueur, and pear purée.
Dissolve the gelatin in this.
Let cool slightly.
Mix in the brunoise.
Pour into a container about 5 cm deep. Chill and cut before use.

Heat the syrup with allspice until the spices are well dissolved.
Slice the pears thinly, cut out small rounds, dip in the syrup, and pat dry.
Place the slices between drying sheets and dry at 65°C in a dehydrator until crispy.

Mix everything except the cortina.
Heat to 60°C.
Let cool to about 45°C and mix in the cortina.
Strain the mixture and chill.
Churn into ice cream in the machine.

Boil water, rum, sugar, and spices.
Make the gelatin mass: use 200 grams of gelatin powder to 1000 grams of hot water, pour the water over the powder, mix with a spatula, and let set.
Dissolve the gelatin mixture in the rum mixture.
Pour out and let cool.

Mix the egg white with the sugar and whip in a KitchenAid (medium speed).
Pipe into a silicone mold and steam at 87°C for about 4 minutes (depending on size).

Mix everything except the egg white in the food processor.
Then, while mixing, add the egg white.
Strain the mixture and transfer to a siphon.
Charge with 2 cartridges and refrigerate for at least 1 hour.
Dispense into microwave-safe cups and bake for 45 seconds at full power.
Let the cups cool on their sides (otherwise they may collapse).
Carefully remove from the cups before use.

Mix the flour, butter, yeast, and salt in the KitchenAid with a whisk until crumbly.
Add 50 grams of the whole egg, increase the speed, then add the rest of the whole egg until you have a fluffy batter.
Cover the batter with a damp tea towel and leave at room temperature until the dough has doubled in volume.
Knock back the dough, scoop into silicone molds, and bake the babas for about 12 minutes at 180°C.
Mix the puree, water, and rum and bring to a boil.
Let the babas soak in this warm syrup and store them in it until use.

Heat a small amount of the milk with the spices so they dissolve well.
Mix in the rest of the milk, along with the cortina.
Whip in the KitchenAid until foamy. Fold in the cream.

Melt 150 grams of white chocolate with cinnamon powder (to taste) au bain-marie.
Mix with 50 grams of soft butter.
Stir in 200 grams of Rice Krispies and roll out thinly between baking paper.
Let set in the fridge for a while.