Salted Caramel Pear Amber Forêt Mirror Glaze Domes

 

Ingredients

For the Spiced Pear Core:

1/2 cup pear puree (peeled, steamed, and blended)

2 tbsp brown sugar

1/4 tsp ground cardamom

1/2 tsp lemon juice

1/2 tsp gelatin powder (bloomed in 1 tsp cold water)

1 pinch sea salt

For the Salted Caramel Mousse:

1/2 cup granulated sugar

2 tbsp unsalted butter

1/2 cup heavy cream (for the caramel)

1/2 tsp sea salt

1 1/2 tsp gelatin powder (bloomed in 2 tbsp cold water)

1 cup heavy cream, chilled (for whipping)

1/4 cup Greek yogurt, plain

1/2 tsp vanilla bean paste

For the Amber Forêt Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

3/8 cup water

1 cup white chocolate chips

1 tbsp gelatin powder (bloomed in 1/4 cup cold water)

1 drop amber or copper gel food coloring

1 pinch gold edible luster dust

For the Spiced Pecan Sablé Base:

1 cup all-purpose flour

1/3 cup unsalted butter, cold and cubed

3 tbsp powdered sugar

1/4 cup pecans, finely ground

1/4 tsp ground ginger

1 pinch sea salt

Garnish:

1 tsp edible gold leaf

6 small shards of clear caramel "glass"

1 tsp pecans, toasted and crushed

Directions

For the core: Heat pear puree, brown sugar, cardamom,

and lemon juice in a small saucepan until simmering. Stir

in the bloomed gelatin and salt. Pour into small silicone

hemisphere molds and freeze until solid.

For the base: Pulse flour, butter, powdered sugar, ground

pecans, ginger, and salt in a food processor until a dough

forms. Roll to 1/4-inch thickness, cut into circles slightly

larger than your dome molds, and bake at 350°F for 10 to

12 minutes. Let cool.

For the mousse: In a small saucepan, melt granulated

sugar over medium heat until it turns a deep amber color.

Carefully stir in 2 tbsp butter and 1/2 cup heavy cream (it

will bubble). Stir until smooth, then whisk in the sea salt

and bloomed gelatin. Let cool to room temperature, then

whisk in the Greek yogurt and vanilla.

Whip the remaining 1 cup of chilled heavy cream to

medium peaks and gently fold into the cooled caramel

mixture.

Fill large silicone dome molds halfway with mousse.

Press a frozen pear core into the center, then top with the

remaining mousse. Level the tops and freeze for at least

8 hours.

For the glaze: Bring sugar, water, and condensed milk to

a simmer. Remove from heat and stir in the bloomed

gelatin and white chocolate chips until glossy and

smooth.

Add the amber coloring and gold luster dust. Emulsify

with an immersion blender, keeping the blade

submerged. Strain and let cool to 90°F.

Place frozen domes on a wire rack over a tray. Pour the

amber glaze over each dome in one smooth, fluid motion

to create a warm, crystalline glow.

Let the glaze set for 5 minutes, then carefully transfer

each dome onto a spiced pecan sablé base.

Garnish with a caramel shard, a touch of gold leaf, and

crushed pecans for an "autumn forest" aesthetic.