The original cake “Inspiration” satisfies the sweet cravings of every palate. A crispy base made of prepared rice, almond Bavarian cream, and a bold and flavorful combination of pear with cinnamon – it’s a surprising blend that will delight your taste buds.
Caramelize the sugar at 115°C. Add the puffed rice. Melt the white chocolate and add the almond paste, salt and caramelized rice. Spread over the silicone mat. Place it in the fridge to cool down. Cut three rings of 14 cm each.
Heat up the puree with sugar to 40°C. Add agar and diced pear then simmer for 5 minutes. Add cinnamon and pear paste. Pour it over the crispy bottom. Put into the fridge to set.
Soak the gelatine in water. Mix the yolks with sugar, milk and cream and warm up to 80°C. Remove from heat, add honey, almond paste, soaked gelatine and emulsify. Add the whipped cream.
Soak the gelatine in water. Make a syrup from sugar, water and glucose at 103°C. Add white chocolate, cream and soaked gelatine. Mix using a blender. Coat the frozen desserts with a glaze of about 30°C.
To decorate use chocolate decoration Barbara Decor:
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