Vanilla TADOKA dessert

Melt the butter with the TADOKA.

Whisk together the eggs, sugar, and invert sugar.

Sift in the dry ingredients and finish with the warm melted butter and cold cream.

Weigh out 1.5kg per baking pan.

Bake at 320°F (160°C) for 12 minutes. As soon as it is out of the oven, remove from the pan and leave to cool, covering in plastic wrap immediately to retain moisture and softness.

Using the cookie cutter, cut out the shapes needed to assemble the dessert.

Wash and peel pears. Cut into small cubes and mix with the yuzu juice to prevent them from browning.

Cook the pears with first portion of raw cane sugar and the TADOKA until they reach the desired texture.

Add the pear purée and the second portion of raw cane sugar mixed with the pectin NH.

Cook until it comes to a boil.

As the mixture finishes cooking, add the cubed gelatin.

Pour into insert molds and freeze.

Blanch the egg yolks and sugar.

Add the hot milk and TADOKA.

Blend and strain.

Seal in a cooking pouch and cook sous vide in a steam oven at 180°F (82°C) for 18 minutes.

Cool quickly.

Pour the resulting custard into a mixing bowl. Stirring all the while, add the warm gelatin.

Once the mixture begins to gel slightly, add the two types of cream, beaten.

Assemble the TADOKA dessert, taking care to coat the insides of the thermoformed molds with non-stick spray.

Freeze, then unmold.

Heat the water and glaze gently, then add the TADOKA.

Spray the glaze when still warm onto the frozen desserts.