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Pear and Almond Tartlet, Chocolate Sorbet, Salted Chocolate Sauce
THE DUTCH FOODIE22Ingredients
80Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 pears (firm, peeled but left whole)
- 125 grams honey
- 3 pieces lemon zest
- vanilla pod (A split, or cinnamon stick or both)
- 450 mL water
- puff pastry (A sheet of ready-rolled)
- 100 grams ground almonds
- 100 grams butter
- 1 egg
- 25 grams coconut palm sugar (or golden muscovado sugar)
- 555 mL water
- 200 grams sugar (Natvia or an unrefined)
- 75 grams unsweetened cocoa powder (I used raw cacao powder. Just make sure you don’t use drinking chocolate powder!)
- 1 pinch salt
- 170 grams milk chocolate (or quality dark, finely chopped, I used 54% Callebaut N811 nibs)
- 1/2 tsp. vanilla paste (or extract)
- 250 mL whole milk
- 85 grams salted butter (cubed)
- 45 grams coconut palm sugar (or light brown unrefined sugar)
- 230 grams milk chocolate (or dark, chopped, I used Callebaut 54% N811)
- 1 tsp. vanilla paste (or extract)
- 1 pinch sea salt
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