Ingredients

Serves 4

For the Pear:
1 Beurre Bosc Pear
100 gm sugar
100gm white wine
100 gm water
Black pepper
Cinnamon quills

Chocolate Crème:
80 g unsalted butter
135 ml cream
15 g icing sugar
75 g dark chocolate
2 egg yolks
70 g castor sugar
½ sheet gelatine

Tuille Biscuit:
2 egg whites
75 g sifted icing sugar
50 g sifted plain flour
50 g unsalted butter melted

For the Walnuts:
100 g sugar
100 g water
50 g walnuts, cut in half

 

Method

For the Pear:
Bring the wine, sugar, water and spices to the boil, before turning the heat down. Peel the pear and poach gently until it is just tender. Cool the pear in the syrup. Reduce some of the syrup until it becomes a glaze.

Chocolate Crème:
Melt the butter and keep it warm. Whip the cream with the icing sugar to ribbon stage and place it in the fridge. Melt the chocolate. Whisk the egg yolks and castor sugar until the mixture is light and pale. Soften the gelatine and dissolve in the butter before slowly adding it to the egg yolks. Follow this with the chocolate and then the cream. Allow it to set in a cool room.

Tuille Biscuit:
Gently whisk the egg whites for about 20 seconds. Add the flour and the butter and stir until the mixture is combined. Bake until golden then mould into a shape or cut after cooking. 

For the Walnuts:
Cook the sugar and water to 115˚C. Add the walnuts then beat with a wooden spoon until the syrup crystallizes and sticks to the nut.

To Serve:
Quenelle (form into a smooth oval shape using two spoons) the crème and place on one end of the bowl. Neatly arrange two wedges of pear over the crème then scatter the walnuts around the plate. Drizzle the syrup on the pear then add the tuille biscuit.