Lemon pear cake
– an almond cookie with lemon zest,
– a pear mousse,
– pear compote,
– lemon pear jelly.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Almond cookie with lemon zest
Almond powderPowdered sugarEggFlourMelted butterEgg whitesLemon zest
Pears in syrupPearsPowdered sugarWaterLiquid vanilla
Pear mousseLiquid cream 30% fatPear compoteGelatin
Pear compoteSprigs of lemon thymePear cubesLemon peelPowdered sugarPectin NH
Lemon pear jellyPears in syrupGelatinWaterLemon peelLiquid vanillaA 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 syrupPearsPowdered sugarWaterLiquid 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.
