Pear with matcha, my new favorite combination. This plated dessert is made of a soft pear cream, topped with chopped pear, poached in muscato wine and fluffy matcha chiffon cake. The pear cream is made of cooked pears blended with Philadelphia cream cheese, which adds a perfect saltiness to the cream. Scroll down for the recipe of this easy plated dessert.
Pear Cream with Poached Pear in Muscato Wine and Matcha Chiffon Cake
Ingredients:
Pear Cream
150g Pear (1 Large Pear)
60g Caster Sugar
250g Cream Cheese
70ml Water
1ml Vanilla Extract
Poached Pear
335g Pear (chopped finely)
50g Caster Sugar
100ml Muscato Wine
30ml Water
1ml Vanilla Extract
Pinch of Salt
Matcha Chiffon Cake
40g Flour
7g Matcha
33g Egg Yolks (2 Egg's Yolks)
30g Milk
1ml Vanilla Extract
Pinch of salt
25g Caster Sugar
20g Vegetable Oil
65g Egg Whites (2 Egg's Whites)
1ml Lemon Juice
25g Sugar for Meringue
Directions:
Pear Cream
Chop the pear in chunks and place them in a heavy bottom sauce pan along with sugar, vanilla extract and water. Cook until soft, add more water if needed (the amunt of water may vary depending on how ripe the pear it).
- 150g Pear (1 Large Pear)
- 60g Caster Sugar
- 70ml Water
- 1ml Vanilla Extract
Transfer the cooked pears into a bowl (preferably narrow & tall), add cream cheese and blend using a immersion blender or in blender.
- 250g Cream Cheese
Cover with plastic wrap and refrigerate for few hours to overnight.
Poached Pear
Finely chop the pear and cook in a heavy bottom sauce pan, with sugar, muscato wine, water, salt and vanilla extract. Cook until soft on medium heat. Cool in fridge before serving.
Matcha Chiffon Cake
Whisk egg yolks and first part of the sugar until the mixture turns pale. Add milk, oil, and vanilla extract and whisk again to mix.
- 33g Egg Yolks (2 Egg's Yolks)
- 25g Caster Sugar
- 30g Milk
- 1ml Vanilla Extract
- 20g Vegetable Oil
Sieve in the flour, salt and matcha powder and mix to combine with a spatula.
- 40g Flour
- 7g Matcha
- Pinch of salt
Preheat the oven to 150°C. Coat the baking tin (15cm X 7.5cm) with oil and line it with parchment paper.
Start whisking the room temperature egg whites and lemon juice using a hand mixture or electric mixer until frothy. Add one table spoon sugar at a time and whisk until stiff peaks are formed.
- 65g Egg Whites (2 Egg's Whites)
- 1ml Lemon Juice
- 25g Sugar for Meringue
Gently mix the whisked egg whites, in batches, with the batter we made earlier. Use a spatula for this process and move it in a circular motion, making sure the bottom is mixed as well. Pour the batter in the prepared cake tin, cover the bottom of the time with aluminum foil and bake in a water bath for 85mins. Cool on a wire rack.
Assembly
In preferably a deep plate, scoop in the pear cream first, top it with a dollop of poached pear. Place few pieces of matcha chiffon cake on the top and sprinkle some pistachios. Finally, dust some matcha powder for an elegant finish.
Thank you for visiting our website and reading this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe. And comment if you any comments or questions! :)
Enjoy! From Pistachio With Love...
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