Place the liquid puff pastry on top of the burnt honey cream and honey jelly in the tray. Gently press down to stick together. Refrigerate for 1 hour or freeze for 30 minutes or until set. Remove from the fridge, invert onto a board and, using a hot knife, cut into 6 equal portions. Refrigerate until ready to serve.
Place the burnt honey cream and liquid puff pastry onto 6 plates. Pipe large dots of pear purée next to it and arrange 5 pear balls in between.
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