Charred Pear Sorbet with Goat Cheese "Snow"
An elegant dessert combining charred Bosc pears made into a smooth sorbet, topped with juniper-scented meringue and a delicate snow of frozen goat cheese. The contrast of sweet, smoky pears with tangy goat cheese creates a sophisticated flavor profile.
Ingredients
- •4 ounces fresh goat cheese, crumbled
- •½ teaspoon kosher salt
- •4 whole large Bosc pears, unpeeled, halved
- •4 whole juniper berries
- •2 whole large egg whites
- •⅓ cup powdered sugar
- •1 piece A spice mill
Cooking Instructions
- 1.
Using an electric mixer on high speed, beat goat cheese and salt in a small bowl until creamy; gradually beat in 1/2 cup water. Transfer to a shallow baking dish, cover, and freeze for at least 6 hours. DO AHEAD: Ice can be made 1 week ahead. Keep frozen.
360 min
- 2.
Cook pears in a dry cast-iron skillet over medium heat, turning occasionally, until well charred and just softened, 15-20 minutes. Let cool. Core, coarsely chop, and transfer to a food processor; purée until smooth. Transfer purée to a medium bowl and freeze until completely solid, at least 6 hours. DO AHEAD: Pear sorbet can be made 1 week ahead. Keep frozen.
380 min
- 3.
Preheat oven to 170°F. Toast juniper berries in a small, dry skillet over medium heat, stirring often, until fragrant, about 3 minutes. Let cool. Finely grind in spice mill.
3 min
- 4.
Using an electric mixer on medium speed, beat egg whites in a medium bowl until frothy. With motor running, gradually beat in powdered sugar. Increase speed to high; beat until stiff peaks form, 8-10 minutes. Fold in juniper. Spread meringue in a thin layer on a silicone baking mat or parchment paper-lined large baking sheet.
10 min
- 5.
Bake until meringue is completely hard and dry in the center, about 4 hours. Let cool, then break into large pieces. DO AHEAD: Meringue can be made 2 days ahead; store airtight at room temperature.
240 min
- 6.
Let pear sorbet sit at room temperature until soft enough to scoop, about 1 hour. Spoon sorbet onto plates and top with meringue pieces. Using a fork, scrape goat cheese until it forms powdery snow; sprinkle over meringue.
60 min