Now Reading
Pickled Pear with Airy Chamomile and Thyme

Pickled Pear with Airy Chamomile and Thyme

Avatar

Taste, vision, colour and smell are at the centre of the dining experience of AOC, one of Copenhagen finest restaurants.

At Søren Selin’s kitchen, every day is dedicated to seek a way to emphasise the wonders of local Nordic nature as well as developing dishes with the latest techniques and styles. The gastronomic philosophy is positioned from a modern style, using fresh Nordic produce sourced from both the earth and sea – a concept of pure savour.

postre peraPhoto by Signe Birck.

It’s not often you walk into a restaurant with two Michelin stars located in a mansion and find that it smells just like home. But walk through the doors of AOC and the smell of wood smoke and reduced bouillon of Jerusalem artichokes hits you like a double shot of aquavit; a hunger-rousing welcome for anyone who loves good food.

Søren-Selin-Colour-1024x102412*Michelin Nordic Star Chef Søren Selin of AOC. Photo by Claes Bech-Poulsen.

This recipe is but one example of the wonderful display of talent and passion that can be found in AOC’s menus.

See Also
SONYA VEGA-AUVRAY

“Raw pickled pear filled with airy gel of chamomile tea and thyme cloud”

Marts Perez
Course Dessert

Ingredients
  

Fresh pear ribbons:

  • 5 pcs Clara Friis pears
  • Cut the pears on a Japanese mandolin.
  • Cut the ribbons to 3 5 cm * 10 cm. Roll them.

Fresh pear cylinders:

  • 5 pcs Clara Friis pears
  • Punch out in the same size as you rolled the pear ribbons.

Chamomile <g class="gr_ gr_279 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="279" data-gr-id="279">gele</g>:

  • 300 g white chocolate
  • 1,5 L milk
  • 45 g dried chamomile
  • 10 sheets gelatine
  • Make an infusion with the chamomile and milk at 40 degrees.
  • Strain the chamomile infusion. Melt the white chocolate. Add the infusion into the chocolate very slowly and make sure to make a perfect emulsion.

Chamomile cloud:

  • 5 dL lemon juice
  • 5 dL water
  • 250 g sugar
  • 30 g chamomile
  • 20 sheets gelatine
  • Heat the lemon juice water and sugar until the sugar is dissolved. Pack in <g class="gr_ gr_290 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="290" data-gr-id="290">vacuum</g> and leave to rest for 24 <g class="gr_ gr_291 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace" id="291" data-gr-id="291">hour</g>.
  • Freeze half of the infusion to slush ice consistency. Heat the other half to 80 degrees and add the gelatine.
  • Whisk the two parts together and keep whisking until it foams up.
  • Keep in the fridge.

Pear Broken gel:

  • 1 L Clara Friis pear juice
  • 250 g homemade pear cider
  • 12 g <g class="gr_ gr_277 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="277" data-gr-id="277">gellan</g>
  • Boil all ingredients for 30 seconds set <g class="gr_ gr_278 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del" id="278" data-gr-id="278">a side</g> until cold, blend smooth.

Thyme and thyme oil:

  • 1 pt thyme
  • Rapeseed oil
  • Take a side the best leaves for decoration.
  • Blend the rest of the thyme with rapeseed oil. 1 part thyme to 1 part oil.
  • Keep blending until you get a dark green colour and taste of thyme.

Cold chamomile tea:

  • 1 dL lemon juice
  • 1 dL water
  • 50 g sugar
  • 6 g chamomile
  • Heat the lemon juice water and sugar until the sugar is dissolved. Pack in <g class="gr_ gr_285 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="285" data-gr-id="285">vacuum</g> and leave to rest for 24 hours.
  • Mix the tea 1 part infusion to 1 part mineral water.

Serving:

  • 1 pt Soft thyme
  • 1 pt Thyme from Greenland
  • Thyme flowers

Instructions
 

Fresh pear ribbons:

  • pcs Clara Friis pears
  • Cut the pears on a Japanese mandolin.
  • Cut the ribbons to 3,5 cm * 10 cm. Roll them.

Fresh pear cylinders:

  • Punch out in the same size as you rolled the pear ribbons.

Chamomile <g class="gr_ gr_270 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="270" data-gr-id="270">gele</g>:

  • Make an infusion with the chamomile and milk at 40 degrees.
  • Strain the chamomile infusion. Melt the white chocolate. Add the infusion into the chocolate very slowly and make sure to make a perfect emulsion.

Chamomile cloud:

  • Heat the lemon juice, water and sugar until the sugar is dissolved. Pack in <g class="gr_ gr_273 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="273" data-gr-id="273">vacuum</g> and leave to rest for 24 <g class="gr_ gr_274 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace" id="274" data-gr-id="274">hour</g>.
  • Freeze half of the infusion to slush ice consistency. Heat the other half to 80 degrees and add the gelatine.
  • Whisk the two parts together and keep whisking until it foams up.
  • Keep in the fridge.

Pear Broken gel:

  • Boil all ingredients for 30 seconds, set <g class="gr_ gr_286 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del" id="286" data-gr-id="286">a side</g> until cold, blend smooth.

Thyme and thyme oil:

  • Take a side the best leaves for decoration.
  • Blend the rest of the thyme with rapeseed oil. 1 part thyme to 1 part oil.
  • Keep blending until you get a dark green <g class="gr_ gr_269 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace" id="269" data-gr-id="269">color</g> and taste of thyme.

Cold chamomile tea:

  • Heat the lemon juice, water and sugar until the sugar is dissolved. Pack in <g class="gr_ gr_276 gr-alert gr_gramm gr_disable_anim_appear Grammar only-ins doubleReplace replaceWithoutSep" id="276" data-gr-id="276">vacuum</g> and leave to rest for 24 hours.
  • Mix the tea, 1 part infusion to 1 part mineral water.

Serving:

  • Put 5 rolled ribbons in each plate. Fill these half with chamomile gel and broken gel. Finish the ribbons with thyme oil.
  • Place the 3 pear cylinders next to the rolled ribbons. Break 3 pieces of chamomile cloud out and leave one on top and two on the sides of the ribbons.
  • Decorate every dessert with 10 of each <g class="gr_ gr_265 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace" id="265" data-gr-id="265">leaves</g> and five thyme flowers.
  • Finish the dessert table side with two spoons of chilled chamomile tea.

 

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe Rating




© 2020 HONEST COOKING MAGAZINE. ALL RIGHTS RESERVED.
Scroll To Top
0
    0
    Your Cart
    Your cart is emptyReturn to Shop