Category: Desserts

Pear & Chestnut Fondant Cake

Name: Pear & Chestnut Fondant Cake
Prep time: 30 min
Cook time: 35 min
Yield: 6 servings
Ingredients: 250 g of homemade chestnut paste (chestnuts, agave syrup & vanilla beans); 50 g of melted butter; 2 eggs (whites and yolks separated); 2 tbsp of sifted chestnut flour; 1 pinch of salt; 2 pears (diced / brunoise); 1 vanilla pod; 1 tbsp of agave syrup; 50 g of mascarpone; 50 g of ricotta; 1 raw pear (scooped into mini spheres); 100 gr of the crispy cake trimmings (air-fried); 10 cl of the juice left over from the pear compote; 1 tbsp of mascarpone

An elegant autumn dessert combining a soft chestnut melted in the mouth with a flavoured compote of vanilla pears, a light ricotta-mascarpone whipped cream, fresh pear spheres and crispy cake pieces for an ultimate play of textures. In addition to its aesthetic appeal, this dessert focuses on pleasure without compromising your well-being: it combines the sustainable energy of complex carbohydrates and natural fibers of chestnut with the freshness of pear, full of antioxidants and vitamin C, All topped off with ricotta & mascarpone cream, and a touch of agave syrup with a low glycemic index.

Serves

Prep

30 min

Cook

35 min

Resting

30 min

No refined sugarGluten-free

The full card — timings, equipment, make-ahead and Mona’s notes — is part of the club

Method

7 steps

Prepare the batter: In a mixing bowl, combine the homemade chestnut paste, the melted butter, a pinch of salt, the egg yolks until smooth. Then add the sifted flour and mix softly.

6 steps

The rest of the method — and the timings, the photographs and cook mode — are part of the Mona Spice Club.

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