Name: Tatin of Pear with Roquefort and Pickled Walnut Ice Cream
Yield: Serves 6
Ingredients: 225 g/8 oz/1 heaping cup sugar; 80 g/3 oz/scant ½ cup sugar; 6 medium egg yolks; 70 ml/3 floz/6 tbsp water; 300 g/10½ oz/1½ cups sugar; 300 g/10½ oz/2½ sticks butter; sea salt flakes, such as Maldon; 275 ml/10 floz/1¼ cups pear juice; 4 pickled walnuts, finely diced; a few sprigs of thyme; 150 g/5 oz roquefort cheese, finely diced; 25 g/1 oz/2 tbsp glucose syrup; 250 ml/9 floz/1 cup milk; 250 ml/9 floz/1 cup cream; 250 g/9 oz puff pastry; 6 large pears, preferably Packhams; 12 brandy snaps

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

This is a sublime combination of classic dessert and cheese course, combined to provide a maximum of flavour sensations in the mouth: sweet, creamy, salty sour and bitter. The traditional method of making tatins can result in undercooked fruit, emulsified butter or burnt pastry. This method which features whole pears will ensure tender fruit with a good flavour that contrasts with the sweetness of the caramel and crisp golden brown pastry.