Brownie with panna cotta and stewed pear

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

Chocolate, pear and caramel may be a classic combination, yet this recipe gives it a contemporary twist. What can you expect: solid chocolate flavours, creaminess and lovely acid hints of pear. Everyone will love this dessert. Putting it on the menu will appeal to a broad audience.

Brownie with panna cotta and stewed pear

Recipe components

Brownie with cocoa nibs (for 2 squares of 17 cm)

IngredientsPreparation
  • 205g
    sugar
  • 170g
    butter

Beat until light and fluffy.

Add.

Spread into two trays and sprinkle with Callebaut NIBS-S. Bake at 175°C for 14 minutes.

Panna cotta with vanilla

IngredientsPreparation
  • 380g
    milk
  • 120g
    sugar
  • 1pod(s)
    vanilla

Bring to the boil and remove from the heat.

  • 70g
    gelatin mass

Leave to soak and add. Leave to dissolve thoroughly and strain.

Leave to cool for two hours. Mix every half hour and then spread over the brownie in the trays.

Stewed pear with lime

IngredientsPreparation
  • 400g
    blanched pear (diced)
  • 100g
    sugar
  • 50g
    pear juice
  • 1piece(s)
    lime juice
  • 1piece(s)
    lime zest

Bring to the boil.
Cook the stewed pears.

Crunchy sheet of chocolate

IngredientsPreparation

Mix and pour onto a sheet.
Cut into pieces of 8.5 cm x 3 cm.

Caramel and balsamic vinegar reduction

IngredientsPreparation
  • 500g
    sugar

Make a caramel.

  • 280g
    balsamic vinegar

Deglaze with the balsamic vinegar and leave to cool.

Finishing and presentation

Arrange a piece of brownie-panna cotta on a plate. Top with a sheet of chocolate. Add stewed pear. Finish with the caramel and balsamic vinegar reduction.