Pear, Beurre Noisette, Goat’s Milk, Vodka Pills and Hibiscus Ice Cream

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Ingredients

Poached Pear

  • 250 g butter
  • 6 pears
  • Lemon juice

Hibiscus Ice Cream

  • 340 ml cream
  • 245 ml milk
  • 25 g hibiscus
  • 4 eggs
  • 175 g sugar

Vodka Pills

  • 250 g sugar
  • 100 g water
  • 52 g Sipsmith vodka
  • Cornflour

Goat’s Milk

  • yoghurt mousse
  • 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

Method

Poached Pear

  1. Make a beurre noisette and chill.
  2. Peel the pears and remove the core with a Parisienne knife, keeping the stalk on the pear.
  3. Sous vide the pears in the beurre noissette and poach in boiling water until cooked. Chill in ice.

Hibiscus Ice Cream

  1. Boil the dairy, add the hibiscus, infuse for 10 minutes. Squeeze through a single muslin.
  2. Re-boil and cook out the custard. Paco jet.

Vodka Pills

  1. Cook the sugar and water to 112°C, cool to 85°C, add the vodka, keep in the fridge in a squeeze bottle.
  2. 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.
  3. Remove the pills and brush off the excess cornflour with a pastry brush. Keep at room temperature.

Goat’s Milk Yoghurt Mousse

  1. Warm 50 g of the yoghurt, dissolve the gelatine into it and add it back to the 100 g yoghurt.
  2. 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.
  3. 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

  1. 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.
  2. Add a pile of crumbs with the ice cream on top and finally some lemon cress.
Chef Magazine / Issue 31 / October / 2013