Fine chocolate with Jasmine tea cream
- Two Williams pears, peeled and each one cut into six pieces
- 12 pineapple wedges
- Two apples (eating apples, such as Russets or Boscoop), peeled and each one cut into 10 pieces
- one banana, cut into four pieces
- 150g of chocolate
- 200g of fresh butter
- 200g of sugar
- One teaspoon of jasmine tea
- Two decilitres of Isigny Sainte-Mère pouring cream
Take a non-stick frying pan and make a caramel with 100g of lightly salted butter and 100g granulated sugar. While this is cooking, skewer the pieces of fruit on wooden skewers (cut-down satay sticks will do the job) and dip them in the caramel, covering all sides and cooking them gently. Once they are tender, put them in a dish ready to reheat them later.
Now make the jasmine tea cream. Put one decilitre of Isigny Sainte-Mère cream to heat gently with the jasmine tea and 50g of granulated sugar. Leave it to infuse for 10 minutes, then sieve through a conical sieve (chinois) and keep warm.
For the chocolate cream, melt the chocolate with the remaining Isigny Sainte-Mère pouring cream, sugar and butter: mix it well to give a smooth, silky mix, then put it to keep warm.
To serve, put the fruit pieces in the oven, then take four wine glasses and fill them with layers of chocolate and jasmine tea cream. Decorate with the skewered fruit around the glass. Serve immediately.