Masterclass: Recipes: Desserts
|
<<
BACK
|
POSH PEAR & CHOCOLATE CRUMBLE
The classic combination of pears and chocolate go well together
in this traditional pudding.
Ingredients
110g butter, unsalted
100g granulated sugar
225g plain flour
50g Nestle Chocolat Cuisine unsweetened cocoa powder
2 x 400g tins of pear halves, drained well
50g Nestle Chocolat Cuisine fine dark continental chocolate broken
into pieces
Chocolate Sauce
300ml water
225g caster sugar
110g Nestle Chocolat Cuisine fine dark continental chocolate broken
into pieces
110g Nestle Chocolat Cuisine unsweetened cocoa powder
Method:
1. To make the crumble topping place the butter, sugar, flour
and cocoa powder in a food processor and whizz until the mixture
is evenly mixed (alternatively, rub everything together in a bowl
by hand).
2. Place half of the pears in the bottom of an ovenproof dish. Break
half of the chocolate over and cover with half of the crumble mix.
Place the remaining pears on top of the crumble along with the remaining
chocolate and crumble mixture. For individual crumbles, use metal
rings (about 10cm in diameter and 7cm high). Grease well with butter
& sit them on greaseproof paper on a baking sheet. Add a sprinkling
of crumble mixture in the bottom of each ring. Then layer up to
the top with a pear, chocolate & crumble mixture, compressing
each layer in turn.
3. Bake in a preheated oven at 180ºC, 350ºF, Gas Mark
4 for 45 minutes.
4. For the chocolate sauce, place the water & sugar in a pan
& bring to the boil. Whisk in the chocolate & cocoa powder
until melted & smooth. Pass the sauce through a fine sieve into
a jug. (Delicious hot or cold).
To Serve:
Cut out a portion of the crumble (or loosen the crumbles in
the ring with a palette knife). Place on a plate along with some
custard and chocolate sauce and top with a piece of block chocolate.
Garnish with a sprig of mint and a baby pear. Finish with a dusting
of cocoa powder.
Serve with:
Custard
Chocolate Sauce
Block Chocolate
Tinned Baby Pears e.g. “Patisfrance” (optional –
available from good delicatessans)
Fresh mint sprigs
Nestle Chocolat Cuisine unsweetened cocoa powder
Drink Suggestion:
Californian Eylsium Black Muscat. A dark purple fruity sweet
wine. Perfect with dark chocolate.
|
