Dessert in a glass Recipe by chef Peter Remmelzwaal

Recipe for 4 Martini glasses.

1) Poached pear

  • 180 g Pear wedges Poaching juice
  • 350 g White wine
  • 75 g Sugar
  • 50 g Lime juice
  • 4 x Cinnamon sticks
  • 2 x Star anise
  • 1 x Vanilla pod
  1. Peal the pears and cut them into 4 equal wedges.
  2. Heat the white wine, sugar, lime juice and spices to boiling point.
  3. Add the pear wedges and cook them at a low heat until soft.
  4. When the pear has poached, leave the pear wedges in the juice and place in the fridge for 24 hours.
  5. Then cut into 5 x 5 mm cubes.

3) White chocolate vanilla mousse

  1. Mix the gelatine powder with cold water.
  2. Whip the cream until you get soft peaks and then place in the fridge.
  3. Heat the sugar in water 2 to 120°C.
  4. Whip the egg yolk until you get soft peaks and add the sugar syrup. (Pâte à bombe)
  5. Remove the pulp from the vanilla pod. Heat the pod and pulp with the milk until it comes to the boil. – Mix the gelatine with the warm milk.
  6. Use a fine sieve to sieve the milk over the white chocolate. Mix this until smooth.
  7. When the mixture has cooled down to 28°C, add the cream to the mixture using a spatula.
  8. You can use the mousse when it is sufficiently firm.

5) Cinnamon cream anglaise

  1. Mix the gelatine powder with cold water.
  2. Mix the egg yolk with the granulated sugar.
  3. Bring the cream, milk and cinnamon sticks to the boil. – Take the pan off the heat, sieve the cinnamon sticks from the mixture and stir in the egg yolk/sugar.
  4. Return the pan to the heat and cook the cream anglaise to 82°C.
  5. Take the pan off the heat and add the soaked gelatine.
  6. Pour the warm cream anglaise over the chocolate drops, cream cheese and cinnamon esprit.
  7. Mix briefly with a stick blender.
  8. Cool the cream anglaise before using.

6) Soft Caramel

  1. Mix the gelatine powder with cold water.
  2. Caramelise the sugar and glucose in a pan.
  3. Heat the cream and salt.
  4. Deglaze the caramel with the warm cream.
  5. Add the gelatine and mix/dissolve it in the warm mixture.
  6. Cool the caramel to 40°C.
  7. Melt the white chocolate to 45°C and stir the caramel through the chocolate in three parts.
  8. Add the softened butter and mix briefly with a stick blender.

7) Lime meringue

  • 125 g Egg white
  • 50 g Sugar 1
  • 55 g Water
  • 150 g Sugar 2
  1. Whip the egg white until light using a whisk and a mixer.
  2. While mixing add the sugar 1 in parts.
  3. Mix the sugar 2 with the water and cook in a pan to 120°C.
  4. Pour the sugar syrup into the slowly mixing egg white foam.
  5. Whip the foam until light and frothy before use.

Constructing the ‘dessert in a glass’

  1. Use a Martini glass for the dessert.
  2. Using a dessert spoon, put a number of poached pear cubes in the bottom of each glass.
  3. Place a thin slice of chocolate (2) on top of the pear cubes. With this glass, the white chocolate slice has a diameter of 5.5 cm.
    Tip: Make sure there is space between the pear and chocolate slice so it looks like the dessert is ‘floating’.
  4. Pipe a layer of vanilla mousse on the chocolate slice and put the glasses in the freezer.
  5. After cooling, put a layer of *lime jelly (4) on top of the vanilla mousse.
    *Neutral or clear jelly with lime juice and lime zest
  6. Cool the glasses in the fridge.
  7. Then using a piping bag, put a layer of cinnamon cream anglaise on top of the lime jelly.
  8. Put the glasses in the freezer.
  9. Once frozen, put a thin layer of soft caramel on top of the cinnamon cream anglaise.
  10. Using a piping bag, pipe a tuft of meringue in the middle of the glass and flambé briefly.
  11. Decorate the glass with pieces of pear, hazelnut biscuit and chocolate decorations.