Saffron-Poached Pears with Pistachio...Saffron-Poached Pears with Pistachio Dacquoise and Cardamom Cremeux

An elegant, Michelin-star level dessert featuring saffron-infused Bosc pears, a delicate pistachio dacquoise, and silky cardamom cremeux.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheets in ice-cold water for 10 minutes. In a small saucepan, bring the heavy cream, whole milk, and crushed cardamom pods to a gentle simmer. Remove from heat, cover, and let infuse for 20 minutes.

2. 02

   To make the cremeux, whisk the egg yolks and 40g of the granulated sugar together in a bowl. Strain the warm infused cream mixture into the yolks, whisking constantly. Return to the saucepan and cook over low heat to 82°C (180°F), stirring continuously until it thickens to coat the back of a spoon.

3. 03

   Remove the cremeux from heat, stir in the squeezed gelatin until dissolved, strain through a fine-mesh chinois, and pour into silicone molds. Chill in the refrigerator for at least 4 hours to set.

4. 04

   Preheat the oven to 170°C (340°F). For the dacquoise, whip the egg whites while slowly adding 30g of the granulated sugar until stiff, glossy peaks form. Sift the ground pistachios, powdered sugar, and flour together, then gently fold into the meringue.

5. 05

   Spread the dacquoise batter onto a baking sheet lined with a silicone baking mat to a thickness of 1cm. Bake for 12-15 minutes until lightly golden. Cool completely, then use a pastry cutter to punch out discs matching the base diameter of your pears.

6. 06

   In a medium saucepan, combine the water, remaining 200g of granulated sugar, saffron threads, and lemon juice. Bring to a simmer until sugar dissolves. Add the pears, cover with a parchment paper cartouche to keep them submerged, and simmer gently for 20-25 minutes until tender. Remove pears and let cool.

7. 07

   Reduce the saffron poaching liquid over medium-high heat until it reaches a thick, syrupy glaze consistency. Let cool to room temperature.

8. 08

   To assemble, place a disc of pistachio dacquoise in the center of each plate. Unmold and place a cardamom cremeux next to it. Set a saffron pear atop the dacquoise disc. Drizzle the saffron syrup glaze over the pear and plate, finishing with extra crushed pistachios.