Pear-rose pudding

200g        water

100g        verjus

100g        burbon

100g        pear williams

300g        sucrose

600g        pear puree

10 drops     almond extract

20 drops     rose extract

50g          lemon juice

5g            malic acid

.5g           salt

15g          agar agar

 

  1. Place the water, verjus, bourbon, sucrose, pear puree, almond extract, rose extract, lemon muice, malic acid, and salt in the cup of the thermomix. Turn the speed setting on 2, and with the mixer running, add the agar agar.
  2. When all the agar has been added, turn the speed setting to 6. Set the timer for 20 or more minutes to ensure it doesn’t stop while you are working, and set the heat setting to 100. Process until the temperature reaches 100 degrees.
  3. When the temperature reaches 100 degrees, reset the timer for 1 minute. When the timer goes off, stop the thermomix and transfer to delis to set.
  4. Once set, cut in cubes and blend until smooth. Pass through a chinoise and store in the low boy.

 

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