Jelly pear pudding with chocolate almond crumble, lactose free, gluten free

Ingredients

• 8 pcs Pears, cored, peeled
• 900 ml Water
• 60 g Dark chocolate, 45-59%
• 100 g Cane sugar
• 100 g Unsalted butter, lactose free, chilled, diced
• 85 g Gluten free flour mix
• 45 g Almond flakes
• 1 1/2 tbsp Gelatin, powdered, unflavoured

Method

1. Pour water in large pot and bring to a boil;
2. Add 90g sugar and continue boiling until sugar is dissolved.
3. Reduce the heat;
4. place pears into syrup and poach for 12 minutes.
5. Turn off heat and set aside to cool to room temperature.
6. Remove cores and dice finely.
7. Take 300ml of the cooled poaching liquid and put into a separate saucepan.
8. In separate bowl, mash half of the pears and combine with poaching liquid.
9. Stir gelatin in 600ml remaining water and turn on the heat:
10. When it starts to boil, stir in prepared mashed pears and bring to a gentle boil for 3 minutes;
11. Cook, stirring often.
12. Pour the contents into a serving dish, transfer into the fridge to set.
13. For the almond crumble; combine flour, almonds, remaining sugar, and butter in food processor.
14. Pulse until you have crumbly mixture;
15. Set onto baking sheet and bake in preheated oven for 15 minutes at 200°C or until golden.
16. Remove and add dark chocolate; set aside to cool.
17. To assemble dessert, top pudding with remaining pears and prepared almond crumble.
18. Serve immediately.