Original creation by
Laurent Surut,
Chef of the Belle rive restaurant
Angers, France
Pear Liegeois
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Chef :
Brand
Quantity :
Recipe for 2 people
INGREDIENTS
Ingredients
• 85 g milk chocolate
• 125 g cream
• 125 g milk
• Belle de Brillet® pear liqueur
• 2 Williams pears
• poaching syrup: 1 litre of water and 120 g of sugar
• Chantilly: 100 g whipping cream, 100 g mascarpone and
50 g icing sugar
Step
Make a milk chocolate cream: chop milk chocolate and then
melt it in a saucepan with the cream and milk.
Add Belle de Brillet® pear liqueur and whisk to combine.
Cook the Williams pears in a sugar-water syrup. After cooking,
cut into brunoise and place in a bowl, drizzle with Belle de
Brillet® pear liqueur and mix.
Whip a Chantilly: half mascarpone, half whipping cream and
icing sugar.
Assembly: pour the cream into the bottom of a glass and
refrigerate to solidify. Then divide the pear brunoise,
generously garnish with Chantilly. Garnish with a few milk
chocolate shavings.
Video
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