4pears, cut into cylinder shapeeach peach yields 3
Date Sugar Crème Brulee
1/2gelatin sheet, bloomed in ice water
Warm Date truffle Cake
1/4cuppoached dates, chopped
1/2cupextra bitter chocolate
3 1/2ozextra bitter chocolate, melted
1 2/3tbspalmond flour
1/8cupcake flour, sifted
1/8tsporange zest, fine
1 1/2tspGrand Marnier
Lemon and Date Bavarian
Heat milk, temper into egg yolk and sugar. Thicken until it coats the back of a spoon. Take off heat, and add zest and juice of lemon, and drained, bloomed gelatin sheet. Cool to room temperature, and add chopped Dates. Fold in soft whipped cream. Pour into mold. Place in a pre-cut chilled pistachio crust on top.
Blend pistachio and praline paste until smooth. Add ground pistachio and fuellentine. Mix until blended between 2 sheets of parchment paper. Roll out to a thin crust. Chill. Cut to the shape of the top of the mold.Note: Fuellentine is a crispy French cookie that may be found in cooking specialty stores.Otherwise ,substitute with a crispy rice cereal.
Place water, dates and bouquet of spices in a pot. Bring to a simmer for 5 minutes. Take off heat.Transfer to a container and allow cooling to room temperature. Chill overnight in refrigerator.Strain well before use.
Port Wine Poached Pears
Place bouquet of spices into reduced port wine along with pre-cut pears. Simmer on low until pears are firm, but give when touched. Take pears out and blanch in ice water. Cool port wine and place pears back into port wine. Chill overnight. Scoop out center and pour in Date cream.
Date Sugar Crème Brulee
Heat cream to a simmer, temper cream into yolk sugars. Pour back into pot, on medium heat. Stir until the mixture thickens or coats the back of a spoon. Take off heat. While mixture is still hot, stir bloomed ½ Gelatin Sheet. Stir to dissolve Gelatin. Strain, cool to room temperature. Pour in prepared and chilled port wine pears. Chill until set.
Warm Date Truffle Cake
For the date truffle heat cream, and pour over the chocolate. Let stand for 10 minutes. Whisk until smooth. Fold in chopped dates and Grand Marnier. Chill until the set is firm. For the chocolate cake, melt chocolate. Fold in egg yolks and soft butter. Mix together almonds and cake flour. Fold into chocolate mixture. Whisk egg whites until stiff peaks form. Fold in egg whites mixture, orange zest, Grand Marnier. Using 2 oz timbales, spray with release spray. Fill ½ way, using a small scoop. Scoop chilled Date Truffle in center, & enough chocolate cake batter to fill timbales ¾ full. Bake in a preheated oven for 7 minutes. Cool 2 minutes. Turn cakes out, and cut ½ way through the center to reveal the warm date truffle sauce.