Prepare Pear & Port Reduction: Combine Pear & Port Pears, Pear & Port Port, and Pear & Port Balsamic Vinegar in a saucepan. Simmer over medium heat for 30-40 minutes, or until reduced to a thick, syrupy consistency. Set aside.
Prepare Soup Base: Melt Soup Base Butter in a saucepan over medium heat. Add Soup Base Shallot and cook until translucent, about 3 minutes.
Add Soup Base Veal Stock and Soup Base White Pepper. Bring to a simmer and cook for 15 minutes.
Blend the soup until smooth using an immersion blender or in batches in a regular blender.
Prepare Stilton Foam: Combine Stilton Foam Stilton, Stilton Foam Heavy Cream, and Stilton Foam Milk in a saucepan. Heat gently until Stilton is melted. Stir in Stilton Foam Lecithin Powder and blend with an immersion blender until a stable foam forms.
To Serve: Spoon a portion of the Pear & Port Reduction into the bottom of each bowl. Ladle the soup over the reduction. Top with a generous spoonful of Stilton Foam. Garnish with Candied Walnuts and Fresh Pear slices.
Ingredients
4
2250 gWilliams Pears-ripe but firm, peeled, cored, and diced
1/2 cup120 mLRuby Port
1 tbsp15 mLBalsamic Vinegar-aged
2 tbsp30 mLUnsalted Butter
1/4 cup60 mLShallot-finely minced
4 cups950 mLVeal Stock-homemade or high-quality
1/4 tsp1.25 mLGround White Pepper
4 oz115 gStilton Cheese-high quality, crumbled
1/2 cup120 mLHeavy Cream
1/4 cup60 mLMilk
1 tsp5 mLLecithin Powder
2 tbsp30 mLCandied Walnuts-finely chopped
Fresh Pear-thinly slicedAs needed
Equipment
Saucepan
Immersion blender or regular blender
Whisk
Cutting board
Knife
Instructions
Prepare Pear & Port Reduction: Combine Pear & Port Pears, Pear & Port Port, and Pear & Port Balsamic Vinegar in a saucepan. Simmer over medium heat for 30-40 minutes, or until reduced to a thick, syrupy consistency. Set aside.
Prepare Soup Base: Melt Soup Base Butter in a saucepan over medium heat. Add Soup Base Shallot and cook until translucent, about 3 minutes.
Add Soup Base Veal Stock and Soup Base White Pepper. Bring to a simmer and cook for 15 minutes.
Blend the soup until smooth using an immersion blender or in batches in a regular blender.
Prepare Stilton Foam: Combine Stilton Foam Stilton, Stilton Foam Heavy Cream, and Stilton Foam Milk in a saucepan. Heat gently until Stilton is melted. Stir in Stilton Foam Lecithin Powder and blend with an immersion blender until a stable foam forms.
To Serve: Spoon a portion of the Pear & Port Reduction into the bottom of each bowl. Ladle the soup over the reduction. Top with a generous spoonful of Stilton Foam. Garnish with Candied Walnuts and Fresh Pear slices.
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