Pear

Mix the cold water and the gelatine powder together in order to make the gelatine mass.

Microwave until melted and transparent.

Store in portions.

Scale and melt to use in a specific recipe.

In order to prepare the pear ganache, heat the pear puree and pour it onto the white chocolate, cocoa butter, 80 g of the gelatine mass and cinnamon powder and mix with a mixer.

Add the GOLD CUP® CHANTY DECO and the mascarpone.

Let the mixture rest for 12 hours.

Melt the white chocolate with the cocoa butter and the green colouring as the coating.

Whip the pear ganache and fill ¾ of the silicone mould.

Add the pear filling* and a disc of almond sponge.

Fill the mould with the pear ganache.

Put the mould in the freezer.

When frozen, dip the pastry in the coating.

Spray some coating onto the pastry with an airbrush.

Decorate the pear shape with a chocolate stem.