Chocolate delice with pear purée and jasmine tea syrup

Name: Chocolate delice with pear purée and jasmine tea syrup
Yield: Serves 4-6
Ingredients: 8 g vegetable suet; 15 g good-quality white chocolate; 20 g chocolate hazelnut spread, such as Nutella; 140 ml double cream; 30 g caster sugar; 1 large egg yolk; 1 tsp lemon juice; 80 g good-quality dark chocolate; 2 firm, ripe pears; 1 tsp jasmine tea; ½ vanilla pod, split lengthways and seeds scraped; 1 tsp brown sugar; 4 tsp Chocolate sorbet; 25 g cornflakes cereal; 80 g caster sugar; 20 ml milk

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS TRENDY. CHEFFY DESSERT TAKES MORE TIME THAN MOST OF MY DESSERTS BUT IT CERTAINLY HAS THAT WOW FACTOR.

Ingredients

Base:

15 g good-quality white chocolate
20 g chocolate hazelnut spread, such as Nutella

Cake
Dessert
Pie
Vegetarian
cheese
Gluten-free

Method

To make the base, melt the white chocolate, hazelnut spread and suet together in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, take off the heat and mix in the cornflakes. Put the mixture into a strong plastic bag and seal, excluding as much air as possible. Roll out, crushing the cereal, to make a thin sheet. Place in the fridge to firm u