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| Pate a bombe: |
| • | 225 g. egg yolks |
| • | 150 g. sugar |
| • | 2 sheets gelatin, bloomed |
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| Method: |
| 1. | Place the sugar in a pot and add enough water to create a quicksand consistency. Place the yolks in the bowl of a Hobart stand mixer and whip until light and frothy. While whipping, cook the syrup over medium-high heat to 248°F and add the gelatin. Continue whipping eggs and quickly stream in the hot syrup. Continue whipping until the pate a bombe is cool and fluffy, about 5 minutes. |
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| Pear parfait: |
| • | 400 g. heavy cream |
| • | 375 g. The Perfect Purée Pear Puree, thawed |
| • | 2 tbsp. Poire Williams |
| • | 3/4 tsp. citric acid |
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| Method: |
| 1. | Whip the cream to soft peaks. Combine the purée, liquor, and citric acid. Fold the pear puree into the Pate a Bombe, then fold in the whipped cream. Place in molds and refrigerate to set. |
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| Fizzy Meringue: |
| • | citric acid |
| • | lemon juice |
| • | gelatin, bloomed |
| • | whites |
| • | sugar |
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| Method: |
| 1. | Warm the lemon juice and add citric acid and gelatin to dissolve. Fill a siphon with the liquid and charge with three NO2 cartridges. |
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| Concord Grape Sorbet: |
| • | 8 cups concord grapes |
| • | water, enough to cover grapes |
| • | 2 cups sugar |
| • | 6 g. PreGel ice cream stabilizer |
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| Method: |
| 1. | Place the grapes, water and sugar to a simmer. Whisk in the stabilizer. Process in a Waring food processer and strain. Freeze in the Bravo ice cream machine according to the manufacturer’s instructions. |
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| To Assemble and Serve: |
| Place the Pear Parfait on a plate and siphon some of the Fizzy Meringue around the parfait. Quenelle the Concord Grape Sorbet near the parfait. |
