There are a few different components that are made in advance and it's all assembled to order to make it easier produce.
Poached pear:
4 Williams pears
1 ltr water
300g sugar
1/2 lemon
Honey Ice cream:
800ml milk
150ml cream
1 vanilla pod
150g honey
250g egg yolks
Pear Cremeux:
400g Pear puree
60g egg yolk
120g sugar
25g custard powder
2 gelatine leaf
250g butter
1 vanilla pod
To garnish:
Toasted hazelnuts (Crushed)
Lemon thyme leaves
Red vein sorrel
Honey
Ginger jelly
1. Bring the sugar & water to the boil then turn down the heat to low and add the 1/2 lemon and peeled pears, cover with a cartouche and slowly poach for roughly 15 minutes, check them after 10 with a skewer just incase they cook quick. Once ready then cool on a tray and keep the liquid to place the pears back into to keep once everything is cold.
2. For the ice cream place the cream, milk, vanilla & honey in a pan and bring to the boil. Pour 1/3 of the liquid over the yolks & mix. Pour it back into the original milk mix and bring to 80*c while moving continuously to prevent it from scrambling. Cool down and freeze in a pacojet canister to be churned when required.
3. Boil pear puree, sugar & vanilla. Bloom the gelatine. Mix egg yolk & custard & temper it with 1/3 of the puree mix. Add back into the puree and bring to 80*c. Take off the heat, add the bloomed gelatine and whisk in the butter bit by bit so it doesn't split. Cool down and place into a piping bag.
To assemble cut your pear into wedges and place as you desire on the plate. Pipe some cremeux, its going to be a main component so don't be shy with it. Scatter a little roasted hazelnut, top with a nice spoonful of honey ice cream, a little ginger jelly, lemon thyme & sorrel.
