METHOD
Pear Parfait
1) Beat your eggs in a mixer until white (this will take approximately 15 minutes)
2) Soak the gelatine leaves in cold water
3) Semi- whip the double cream
4) Scrape the vanilla pod and place into a small saucepan with
100g of pear puree. Heat gently and then add your gelatine.
5) Place the glucose and sugar on the stove with a little water,
bring to 118 degree Celsius before adding to beaten egg yolks
on a slow speed. This is known as a pate a bomb.
6) Add remaining pear puree to pear/ gelatine mix and add to
pate a bomb mix.
7) Fold the pear mix and semi-whipped cream together and
place in a lined container in the freezer.
Pear Poaching Liquor
1) Place all ingredients in a pan, bring to the boil and remove
from the heat.
2) Peel your pears and place in the liquor.
3) Place back on the heat and bring up until slightly simmering
for approximately 20-40 minutes.
4) When the pears are still firm but with a little softness, remove
from the heat.
Fig Liquor
1) Place the sugar and crème de figue in a saucepan. Bring up
to the boil and simmer for 2 minutes.
3) Add your sweet wine, bring back up to the boil and reduce
again for 2 minutes.
4) Remove from the heat and place halved figs into the liquor.
Allow to cool.
Honeycomb
1) Line a tray with greaseproof paper.
2) Place all ingredients except the bicarbonate of soda in a pan.
(The pan should be quite large and should have a flat based,
thick bottom).
3) Place on the heat and bring to a light- caramel colour (Amber)
4) Sieve in your bicarbonate of soda, whisking all the time.
5) Pour onto your tray
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