World Finals 2009 Best Dessert

Method:
· boil up sugar and water
· add the pear puree and schnaps

Method:
· boil sugar and wather to 119°C
· add the pear schnaps
· fill the syrup in dry starch
· crystallise for 6 hours

Method:
· boil milk,sugar,eggs yolk and starch
· mycryo, praline light plus gelatin intermix
· Leave to cool to 25°C, then fold in the whipped cream

Method:
· melt butter and Carma Claire milk couverture
· mix all together
· 5mm coast

Method:
· whip the slightly softened butter with the icing sugar
· melt the Couverture
· mix the eggs and Couverture the butter alternating
· add the rest of the ingredients
· bake at 160°C/20 mins

Method:
· baet eggs and sugar warm/cold
· melt the Couverture/gelatin and mixed
· leave to cold slightly (40°C) then slightly fold the whipped cream

Method:
· cut the kumquats in half
· then boil with sugar, water, vanilla and pektin for 15 minutes
· add the Grand Marnier and pistache haze

Method:
· peel the pear and cut in small chunks
· then boil with white wine, sugar, water, vanilla for 2 minutes

Method:
· mix into a foam