Lemon pear jelly Pears in syrup Gelatin Water Lemon peel Liquid vanilla A few drops of lemon juice
The recipe
Serves 4
Almond cookie with lemon zest Mix all ingredients. Pour onto a baking tray lined with baking paper. Bake at 170°C. Cut out a 12x12cm square and place in a pastry frame.
Pears in syrup Pears Powdered sugar Water Liquid vanilla
Peel, quarter and cook pears in a saucepan with water, sugar and liquid vanilla.
Pear compote Place diced pears, a few lemon peels and sprigs of lemon thyme in a saucepan over low heat for a few minutes. Add the powdered sugar and NH pectin mixture to the boil. Cook for 2 minutes. Remove lemon peel and thyme sprig. Pour half over the cookie and place in the freezer.
Pear mousse
To make a pear mousse, pour the blended pears in syrup into a saucepan and heat. Add the gelatine and whipping cream, then pour half over the compote. Place in the freezer for 10 minutes.
Add the remaining compote, then the remaining mousse. Place in the freezer overnight.
Lemon pear jelly On the same day, make a jelly using pears in syrup, mixed with water, lemon juice, lemon peel and vanilla. Add the gelatine and pour over the frozen cake, having previously placed pear pieces on the frozen cake.
Place in a cool place while defrosting. Remove frame. Serve whole or cut into individual portions.