Pear Bavarian Cream with Ladyfinger Sponge Cake

Instructions

1. Place diced ripe pear in a small saucepan and add 10 g granulated sugar and 20 ml water.
2. Cook pear mixture over medium heat until pears are soft, about 10 minutes.
3. Remove from heat and puree the cooked pears until smooth, then let cool.
4. Soak gelatin sheet in cold water for 5 minutes to soften.
5. In a small bowl, whisk egg yolk with remaining 20 g granulated sugar until pale and thick.
6. Heat whole milk in a saucepan until just below boiling point.
7. Slowly For hot milk into egg yolk mixture while whisking constantly to temper the eggs.
8. Return mixture to saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
9. Remove from heat and immediately stir in softened gelatin sheet until fully dissolved.
10. Add vanilla extract and the cooled pear puree to the custard mixture and mix well.
11. Whip chilled heavy cream until soft peaks form.
12. Gently fold whipped cream into the pear custard mixture until smooth and uniform.
13. Place ladyfinger sponge cake piece in serving dish.
14. For pear bavarian cream over the ladyfinger sponge cake.
15. Refrigerate for at least 4 hours or until set before serving.