100g pear williams
600g pear puree
10 drops almond extract
20 drops rose extract
50g lemon juice
5g malic acid
15g agar agar
- 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.
- 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.
- 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.
- Once set, cut in cubes and blend until smooth. Pass through a chinoise and store in the low boy.