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
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