Ingredients
Blackberry Pate de Fruit
- 250 grs / 8.75 oz. Blackberry Puree
- 285 grs / 10 oz. Sugar
- 50 grs / 1.75 oz. Sugar Syrup
- 5 grs / 0.17 oz. Pectin
- Juice of half a Lemon
Meringue
- 150 grs / 5.25 oz. Egg White
- 100 grs / 3.5 oz. Sugar
Cinnamon Ice Cream
- 227 ml / 8 oz. Milk
- 227 grs / 8 oz. Cream
- 113 grs / 4 oz. Sugar
- 128 grs / 4.5 oz. Egg Yolks
- To taste Cinnamon
Poached Pear in Lajido
- 2 Pears in half
- 150 grs / 5.25 oz. Sugar
- 75 ml /2.63 oz. Lajido (Azorean dry fortified wine)
- 1 Vanilla Pod
- To taste Water
- To taste Star anise
- 1 Lemon SlicePreparation
Preparation:
Blackberry Pate de Fruit:
Start by heating the blackberry puree with 10% of the sugar and pectin. Bring the mixture to boil and add the remaining sugar, glucose and lemon juice, cook till 105ºC / 225ºF. Refrigerate until firm consistency.
Meringue:
Beat the egg whites until soft peak, adding the sugar in three times. Bake in thin layers for 30 minutes at 90 ºC / 221 ºF in a silpat. Cut into desired shapes once out of the oven. Place the blackberry patê fruit and the meringue in layers.
Poached Pear in Lajido:
Mix the wine with all the ingredients, bring to boil. Poach the pear, peeled and halved till tender.
Cinnamon Ice Cream:
Boil the cream with cinnamon in order to infuse the aroma. Place the milk, cream and sugar in a saucepan and bring to boil. Whisk egg yolks lightly and temper with the boiling mixture, till 85 ° C / 185 ºF, stirring constantly. Strain into a container and place in an ice bath. Freeze until needed.
