Chef's Christmas: Dessert of miso pie with pear and cranberries

Serving a fantastic Christmas dinner this year? Be inspired by Pillows Chef's Christmas! Especially for Christmas, Floris van Straalen of VanOost Restaurant in Pillows Amsterdam made this dessert of miso pie.

Ingredients

1 pear

Filling
- 360 g roasted almonds
- 100 g sugar
- Zest of a lemon
- 2 eggs
- 70 g butter

Cake bottom
- 150 g butter
- 135 g caster sugar
- 1 egg yolk
- 230 g flour
- 10 g baking powder
- Grater of a lemon

Chocolate sauce
- 200 g cream
- 80 g dulce chocolate

Cranberry
- 250 g cranberries
- 100 g orange juice
- 1 star anise
- 100 g sugar
- 10 g lovage

Necessities

- Round baking tin of about 20 cm
- Rolling pin
- Baking paper
- Baking spray
- Peeler
- Knife
- Cutting board
- Pan
- Weighing scale
- Blender

Preparation

Filling

1. Mix the almonds, sugar, a pinch of salt and the lemon zest in a blender.

2. Add the eggs and butter and mix again.

3. Spread the food mixture thinly.

Dough base

1. Preheat the oven to 200 degrees Celsius.

2. Mix the butter and sugar until airy.

3. Add the egg yolk until well mixed.

4. Add the flour, baking powder and lemon zest and mix with a spatula.

5. Let the dough rest for at least 1 hour before using.

Tip: check the doneness by carefully poking the dough with a skewer. Does it come out dry? Then the soil is good.

Dulce chocolate sauce

1. Boil the cream and add the chocolate.

2. Stir well with a whisk until the chocolate has melted. Add a pinch of salt.

Making the miso cake

1. Cut the pear into thin slices.

2. Divide the dough over the bottom and sides of the baking tin.

3. Divide the food over the base.

4. Arrange the pear in a fan over the layer of food in an overlapping pattern. Finish with sugar water.

5. Place the whole thing in the oven at 200 degrees for 15-20 minutes.

Cranberries

1. Add the orange juice, star anise and sugar in a saucepan.

2. Let it all cook gently.

3. When the liquid has boiled up, add the cranberries.

4. Let this boil again.

5. Sieve the cranberries and roll them in the sugar.

6. Place on a baking sheet and dry in the oven at 80 degrees until crispy.

Layout of the board

1. Cut a point out of the cake and place it on the left half of the plate.

2. Place some biscuit crumbs next to the cake.

3. Arrange the cranberries in a line from the crust to the center of the pie (as shown in the photo).

4. Finish the plate with a quenelle or scoop of ice cream and pour the dulce chocolate sauce at the table.

Make the holidays extra special. Book the special festive packages in Pillows Hotels and enjoy luxurious rooms and festive culinary dinners.