Mont Blanc with Poached Pear and Chocolate Sauce

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Ingredients

Method

The honey tuilles and sliced dried pear may be made in advance and kept in an airtight container until ready to use.

Peel the pear and place in a heavy-based saucepan. Cover with the coffee syrup and cook for 10 minutes over a very low heat. Allow the pear to cool in the syrup. Refrigerate the pear in the coffee syrup for 8 hours before using for the pear to absorb both coffee flavour and colour.

Place the chestnut puree, vanilla bean, milk and 20ml cream in a heavy-based saucepan and cook over a medium heat for 20 - 25 minutes. Stir continuously until the chestnut puree becomes a thick paste. Pass the puree through a fine chinois into a clean bowl and discard the vanilla bean. Refrigerate until cooled.

Whip the remaining 65ml cream to ribbon stage and fold through the chestnut paste until fully incorporated. Fit a piping bag with a Mont Blanc nozzle and fill with the finished chestnut cream. Refrigerate until ready to use.

Melt the chocolate sauce and pour into a plastic squeeze bottle. Remove the pear from the coffee syrup and cut it into quarters. Core and slice each quarter into 4 slices lengthways.

Place a honey tuille in the centre of a plate and pipe a layer of chestnut puree onto it. Place a second tuille on top of the puree and pipe on another layer of puree. Arrange 5 slices of dried pear into the top layer of chestnut cream. Arrange 4 slices of poached pear around the tuille. Squeeze small dots of the chocolate sauce around the slices of poached pear.

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