For the pear gel

• 100 g pear juice
• 50 g caster sugar
• 10 g ascorbic acid
• 10 g Ultra-sperse®

Step 1: For the pear gel, simply combine all the ingredients and use a hand blender to blitz well. Transfer the mixture to a piping bag and store in the fridge for at least 15 minutes before using.

Step 2: To make the coconut crumble, preheat the oven to 180°C. Blitz all the ingredients together in a food processor then spread out on a tray. Bake in the oven for 20 minutes then set aside to cool completely before using.

Step 3: For the mezcal pears, melt the sugar in a pan and add the pears, cooking over moderate heat until starting to caramelise. Add the mezcal and cook until the mixture reduces and the mezcal cooks out. Stir through the cream and remove the pan from the heat.

Step 4: To serve, scatter the coconut crumble on a serving plate and pipe a few drops of pear gel on it. Cover with the pears and add a few more decorative drops around the plate. Serve with a quenelle of caramel ice cream and garnish with a little shredded coconut and fresh mint leaves.