Mont Blanc with Poached Pear and Chocolate Sauce




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.