3/4 Cups Whole milk
1 each Vanilla bean, split lengthwise, seeds scraped
1/2 tsp Salt
2 tsp Powdered gelatin, unflavored
2 tbs Water for gelatin
2 tbs + 1 1/2 tsp Cream
Instructions: In a small bowl, sprinkle gelatin evenly over the water, and let stand until softened (5 min.). In a small saucepan, heat milk, vanilla bean & seeds, salt and softened gelatin. Bring mixture just to a simmer over medium heat. Remove from heat. Remove vanilla bean and save for another use.
In a medium bowl, melt Valrhona Dark Chocolate over a bain marie, being careful not to allow any steam or water to mix with the chocolate. Remove chocolate from over bain marie. Pour hot milk mixture over chocolate, and carefully emulsify with a hand blender. Add cream and mix again just to incorporate. Let cool to 99 F, pour into 4 serving glasses, and chill overnight.
12.5 cups Water
4 cups Sugar
2 each Vanilla beans, split lengthwise and seeds scraped
8oz Brown butter
2 # Pears
Instructions: In a large pot, bring water, sugar, vanilla beans & seeds, and brown butter to a simmer.
Peel, core and quarter pears. Place pears in simmering syrup, cover and cook until tender, approx 30 to 45 minutes. Let pears cool overnight in syrup. Strain 1.5 cups of syrup from pot and reserve for gelée.
1.5 cups Pear cooking syrup
cup Sherry vinegar
5 tsp Powdered gelatin, unflavored
1/4 cup + 2 tbs Water for gelatin
Instructions: Sprinkle gelatin over water in a small bowl, and let stand until softened, about 5 minutes. In a medium saucepan, warm pear syrup and softened gelatin over medium heat until gelatin is completely dissolved. Whisk in Sherry Vinegar. Pour mixture into a small mold or container, lightly oiled, so that gelee is about thick. Let set in the refrigerator overnight.