use this as a garnish for Chocolate-Pear Cake (page 98), but it would be delicious in the bottom of a glass of champagne.

　　

Ingredients

makes one 9 x 12-inch pan

　　1/4 cup (50g) water

　　3 teaspoons powdered gelatin (or 13.5g sheet gelatin; see page 276)

　　1 cup (300g) Simple Syrup (page 184)

　　2/3 cup (150g) pear eau-de-vie, such as Poire William

　　Grated zest of 1 orange

　　

Step 1

Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap. (The water will help the plastic stick to the pan.)

　　

Step 2

Put the water in a small bowl and sprinkle with the gelatin. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan until melted.

　　

Step 3

Combine the simple syrup and eau-de-vie in a large measuring cup. Add the gelatin and whisk for about 45 seconds. Whisk in the zest.

　　

Step 4

Pour into the baking sheet and refrigerate for at least 2 hours to set. To serve, turn out onto a cutting board and cut into small squares. Or use a whisk to break the gelée up into irregular shapes.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__