VEGAN MIGNON PEAR AND CHOCOLATE

A delicious plant-based layered dessert, made with soft cocoa biscuit, filled with pear filling and light dark chocolate cream. Finished with a shiny extra dark glaze and cut into elegant squares.

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Ingredients

VEGAN BISCUIT	g 1000
water	g 580
CACAO IN POLVERE	g 60
FRUTTIDOR PERA	To Taste

Preparation

Whip the VEGAN BISCUIT mix, cocoa powder, and water in a stand mixer with a whisk attachment at high speed for 3 minutes.
Spread the batter onto a baking tray and bake at 190°C for about 12-13 minutes.
Let cool, then place the biscuit inside a stainless steel frame and spread a thin layer of blended FRUTTIDOR PERA over the surface.

Ingredients

VEGAN CREAM	g 130
Plant based milk	g 370
SINFONIA CIOCCOLATO FONDENTE 68%	g 120
liquid cream	g 580
MIRROR EXTRA DARK CHOCOLATE	To Taste

Preparation

Prepare the light cream by whisking the VEGAN CREAM with the rice drink, then let rest for 10 minutes.
Stir again, warm the cream to 30°C, and add the melted SINFONIA FONDENTE 68%.
Lighten the mixture by folding in the plant-based cream whipped to a soft, creamy texture.
Spread a layer of light cream over the FRUTTIDOR, place a second layer of biscuit, and repeat the layering.
Stabilize in a blast freezer at negative temperature.