Brownie with panna cotta and stewed pear

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.
Level:
Medium

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

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

  • 7.2 oz
    sugar
  • 6.0 oz
    butter

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

Beat until light and fluffy.

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

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

Add.

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

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

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

Panna cotta with vanilla

Ingredients: Panna cotta with vanilla

  • 13.4 oz
    milk
  • 4.2 oz
    sugar
  • 1 pod(s)
    Vanilla

Preparation: Panna cotta with vanilla

Bring to the boil and remove from the heat.

Ingredients: Panna cotta with vanilla

  • 2.5 oz
    gelatin mass

Preparation: Panna cotta with vanilla

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

Ingredients: Stewed pear with lime

  • 14.1 oz
    blanched pear (diced)
  • 3.5 oz
    sugar
  • 1.8 oz
    pear juice
  • 1/2 piece(s)
    lime juice
  • 1 piece(s)
    lime zest

Preparation: Stewed pear with lime

Bring to the boil.
Cook the stewed pears.

Caramel and balsamic vinegar reduction

Ingredients: Caramel and balsamic vinegar reduction

  • 1.1 lb
    sugar

Preparation: Caramel and balsamic vinegar reduction

Make a caramel.

Ingredients: Caramel and balsamic vinegar reduction

  • 9.9 oz
    balsamic vinegar

Preparation: Caramel and balsamic vinegar reduction

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.