Description
A delightful autumn dessert featuring a velvety almond and pear cream layered over a fragrant cinnamon-spiced fig compote and topped with a crunchy walnut and almond crumble. This light yet indulgent treat combines seasonal fruits with textured elements to create a harmonious and elegant dessert perfect for entertaining or enjoying on cozy evenings.
Ingredients
Compotée de Figues
- 250g fresh ripe figs
- 10g agave syrup
- 1 tbsp lemon juice
- 1 tbsp spring water
- Generous pinch ground cinnamon
Crumble aux Noix
- 40g whole almonds
- 40g walnut halves
- 20g buckwheat flakes (gluten-free)
- 10g agave syrup
- 1 tbsp spring water
- Pinch of salt
Crème de Poire à l’Amande
- 400g ripe pears (peeled and cored)
- 1 tbsp lemon juice
- 2g powdered agar-agar (about 1 tsp level)
- Generous pinch vanilla powder
- 20g agave syrup
- 100ml natural rice milk
- 40g white almond purée
Instructions
- Prepare the Fig Compote: Wash and dry the figs. Remove stems and chop into small pieces. Place in a small saucepan. Add lemon juice, water, and cinnamon; mix gently. Cover and cook over medium-high heat for 5 to 10 minutes, stirring frequently to prevent sticking. Lower heat and simmer for another 5 to 10 minutes until the figs become jam-like. Remove from heat, stir in agave syrup, and distribute the compote evenly at the bottom of serving glasses. Let cool to room temperature.
- Make the Walnut Crumble: In a food processor with an S blade, pulse almonds until coarsely chopped. Add walnuts and pulse briefly until finely broken down but not powdered. Transfer to a bowl. Add buckwheat flakes and salt; mix well. Stir in agave syrup and water until the mixture is cohesive and moistened. Crumble the mixture evenly over the fig compote in the glasses. Save some crumble for garnish. Set aside while preparing the cream.
- Prepare the Pear Almond Cream: Wash, peel, and core the pears, then cut into small pieces. Put them in a small saucepan. Add agar-agar, lemon juice, and vanilla powder; blend well. Cover and cook over medium heat for about 15 minutes, bringing to a gentle boil and stirring regularly to prevent burning. Remove from heat and pour into a bowl. Let cool to room temperature, then refrigerate for 1 to 2 hours until firm and gelled.
- Blend the Cream: Once the pear mixture is set, break it into chunks and place them in a blender. Add agave syrup, rice milk, and almond purée. Blend until very smooth and creamy, scraping the sides as needed. Spoon this cream layer over the crumble in the serving glasses. Finally, garnish the top evenly with the reserved crumble.
- Chill and Serve: Refrigerate the assembled verrines for at least 2 to 3 hours until well chilled and textures firmed. Serve fresh directly from the fridge for a refreshing, balanced dessert.
Notes
- Use ripe and firm pears and figs for best flavor and texture.
- Adjust agave syrup amounts according to your preferred sweetness level.
- The agar-agar is key to achieving the cream’s perfect set and texture without using gelatin.
- Keep crumble ingredients roughly chopped for the ideal rustic crunch.
- Prepare the dessert a few hours ahead or even the day before to allow flavors to meld beautifully.
- This dessert is naturally gluten-free when using gluten-free buckwheat flakes.
