Pear, Chocolate and Celery

Name: Pear, Chocolate and Celery
Yield: Serves 6
Cuisine: France
Ingredients: 50 g (1¾ oz) fondant; 75 g (2½ oz) liquid glucose; 50 g (1¾ oz) chocolate (62% cocoa minimum); 60 ml (2 fl oz/¼ cup) hot water; 110 g (3¾ oz) chocolate (62% cocoa minimum); sea salt; 45 ml (1½ fl oz) cocoa liqueur; 70 g (2½ oz) caster (superfine) sugar; 30 g (1 oz) liquid glucose; ½ bunch of celery, juiced, approximately 350 ml (12 fl oz); 4 star anise; 45 ml (1½ fl oz) Poire William liqueur; 3 josephine pears (or best in season); ½ cinnamon stick; 200 g (7 oz) caster (superfine) sugar

Preparation info

Serves
6

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

200 g (7 oz) caster (superfine) sugar
45 ml (

Europe
France
Dessert
Mediterranean
Vegetarian
Gluten-free

Method

To make the sorbet, gently heat the glucose, caster sugar and 2½ tablespoons of water in a saucepan over low to medium heat until the sugar has dissolved. Allow to cool and add to the celery juice. Churn in an ice-cream machine according to the manufacturer’s instructions. Freeze overnight.