THE ADDRESS Magazine No.17 | Page 340

INGREDIENTS Pear Parfait 75g yolks 3 leaves bronze gelatine 300g double cream 1 vanilla pod 375g pear puree 45g glucose 90g sugar Pear Poaching Liquor for Poached Pears 600g sugar 2l water 1 zest of lime 1 zest of lemon 1/2 stick of cinnamon 1/2 vanilla pod 5g citric acid 4 pears Fig Liquor for Poached Figs 50g sugar 75g crème de figue 150g sweet white wine 4 figs Honeycomb 310g honey 330g sugar 120g glucose 80g water 140g lavender honey 40g bicarbonate of soda 340 www.theaddressmagazine.com