Poached “Williams Christ” Saffron Pear
Ingredients for 4 servings:
- 2 “Williams Christ” pears
- 250ml Chardonnay
- 250ml water
- 0,3g saffron
- 35g brown raw cane sugar
- The pears should not be too ripe, otherwise they will quickly develop unsightly spots or become too soft, but also not too young, otherwise it can be difficult to cook them to a pleasant bite.
- Prepare a pot with the Chardonnay, water, sugar and saffron and bring to a boil. In the meantime, peel the pears, cut them in half lengthways and remove the core with a Parisian spoon.
- Now put the pears into the simmering broth and remove from the heat.
- After cooling, you can check the firmness of the fruit halves by piercing them with a wooden stick. If they are still too hard, the pot can be brought to the boil again and left to cool.
- 1 vanilla pod
- 250 ml whipped cream
- 250 ml milk
- 6 egg yolks
- 80 g sugar
- To begin, cut the vanilla bean lengthways and scrape out the vanilla pulp with the back of a knife. Bring the vanilla pod to the boil in a saucepan with the cream, milk and the rest of the vanilla stick, remove from the heat and leave to infuse for 10 minutes, covered. Then remove the vanilla pod.
- Now mix the egg yolks, sugar and a pinch of salt in a metal bowl on a water bath until creamy-smooth. The mixture must not get too hot, as the yolks start to curdle above 65°c,- the same applies to later handling of the sauce.
- The cream mixture is now brought to the boil again and gradually poured into the egg yolk mixture in a thin stream while stirring. The sauce is then returned to the pot and continues to cook over a medium heat, stirring constantly, until it begins to thicken.
- The sauce has the right consistency when ripples appear on the surface of a wooden spoon as you blow. This process is called “rose”. To get a foam, start whipping the sauce vigorously with a whisk.
- The foam can now be removed with a spoon and served.
Infused candied egg yolk
- 4 Organic egg yolks
- 500g sugar
- 500ml water
- 1 BIO lime – the juice and zest of it
- 1 cinnamon stick
The production of a cannabis leavening sugar often offers a great opportunity to use offcuts, leftovers, etc.. For this reason, quantities have not been specified. The choice of the base material in quantity and origin is of course always up to the producer.
Therefore our recommendation is:
- For half a liter of end product should be used about 3g to 5g of flower material.
- To make cannabis syrup, we need 500g of sugar to 500ml of water (1 : 1) as well as the juice of one lime and our dry and finely crushed decarboxylated cannabis plant material.
- For this recipe, we also add a cinnamon stick as well as the lime zest.
- For the easy and safe method, put everything in a pot and let it simmer until the mass is reduced by about 50% and the temperature exceeds 100°c. Ideally, you should control this with a microwave. This is ideally checked with a sugar thermometer, but can also be done with a measuring stick.
- Now the solids can be strained out and the syrup is brought back to a simmer.
- The yolks are now placed individually in the lautering sugar and poached for 15 seconds, – here they are held under the surface with a skimmer. They are then placed on greased baking paper and left to cool for 15 minutes. During this time, the sugar is further reduced until it reaches a temperature of 122°c (97° Reaumur).
- Now the egg yolks are again completely dipped once for a short time and again placed on the paper to cool. This is repeated once more.
To serve, the infused candied yolk is placed in the hollow of the pear and again napped with a little syrup and served with vanilla foam.