FRUITS PEEL THE PEARS

Quantities for 6 person
 
INGREDIENTS

FOR RESULTS

• 6 pc pear
• 1 pc clove vanilla
• 300gm caster sugar
• 2 liter water

FOR THE SIPHON

• 2 gm Sheet of gelatin 4 pc

 FOR THE SAUCE

• 100 gm caster sugar
• 30 g salted butter
• 15 ml full cream
• 600 g brioche

DIRECTION

• In a saucepan, boil water with sugar and vanilla bean.
• Achieve a seat at the base of the pears.
• Then cook the pears over low heat for 20 minutes, until they are soft.  
• Drain and let cool.

FOR THE SIPHON

• Soften the gelatin in cold water.
• Reduce the syrup to 600 ml of pears, then melt the gelatin.  
• Pour everything into a trap and inject the gas.
• Refrigerate for at least 2 h.

FOR THE SAUCE AND DRESSING

• Put sugar in a pan to melt.  
• Once the caramel coloring obtained, add butter and cream gradually.  
• Stir and simmer for 3 minutes, then let stand.
• Slice the brioche and soak up the oven on broil.
• Pour the caramel sauce in a bowl. 
• Place the pear above, then top with sauce.  
• Serve with the cake still warm.