Ingredients
Poached Pear and Hibiscus Ice Cream
- 250 g butter
- 6 pears
- Lemon juice
- 340 ml cream
- 245 ml milk
- 25 g hibiscus
- 4 eggs
- 175 ml sugar
Vodka Pills and Goat's Milk Yoghurt Mousse
- 250 g sugar
- 100 g water
- 52 g Sipsmith vodka
- Cornflour
- 150 g goat's milk yoghurt
- 1 leaf gelatine
- 75 g egg whites
- 25 g sugar
- 125 g cream
Crumble
- 65 g flour
- 65 g sugar
- 75 g beurre noissette from the pears
- 10 g cornflour
- 20 g ground almond
How to Make It
-
Poached Pear
- Make a beurre noisette and chill.
- Peel the pears and remove the core with a Parisienne knife, keeping the stalk on the pear.
- Sous vide the pears in the beurre noissette and poach in boiling water until cooked. Chill in ice. Hibiscus Ice Cream
- Boil the dairy, add the hibiscus, infuse for 10 minutes. Squeeze through a single muslin.
- Re-boil and cook out the custard. Paco jet. Vodka Pills
- Cook the sugar and water to 112°C, cool to 85°C, add the vodka, keep in the fridge in a squeeze bottle.
- Press some cornflour into the red tray, press holes into it with the handle of a wooden spoon and pour the vodka mix into the holes. Sieve cornflour over the top and leave the tray on the dehydrator for 3 hours to crystallise.
- Remove the pills and brush off the excess cornflour with a pastry brush. Keep at room temperature. Goat's Milk Yoghurt Mousse
- Warm 50 g of the yoghurt, dissolve the gelatine into it and add it back to the 100 g yoghurt.
- Meringue the egg white and sugar to soft peaks, whip the cream to soft peaks, fold the yoghurt into the meringue then into the cream.
- Set in a red rubber mould lined with cling film. Crumble
- Pulse everything together in the Robot, cook at 150°C for 12 minutes turning with a fork every 4 minutes. To Serve
- Using a blow torch and a sprinkle of brown sugar, caramelise the pears and place in the middle of the plate next to the goat’s milk mousse.
- Add a pile of crumbs with the ice cream on top and finally some lemon cress.