Recipe by Allister Barsby , head chef , Hide & Fox hideandfox . co . uk
Whilst there are many stages to this dish , you can make the sorbet and mousse in advance . The end result is a beautiful dish sure to impress .
Ingredients :
For the poached pears :
• 4 pears
• 500ml water
• 1 cinnamon stick
• 1 vanilla pod , split and seeds scraped
• Juice of 1 lemon
• 150g caster sugar
For the white chocolate mousse :
• 150g crème pâtissière
• 300g melted white chocolate
• 1 whole egg
• 3 egg yolks
• 40g caster sugar
• 450ml double cream
For the pear sorbet :
• 500g peeled and diced pear
• 75g sugar
• 75g water
• 1 lemon juice
• 30g glucose syrup
For the salted granola :
• 300g rolled oats
• 60g pine nuts
• 60g pumpkin seeds
• 60g honey
• 20g maple syrup
• 60g dried cranberries
For the butterscotch sauce
• 200g sugar
• 100g glucose syrup
• 500g cream
• 50g water
Method
To make the pears : 1 . In a large saucepan bring to the boil all the ingredients except the pears .
2 . Peel the pears and using a melon baller remove the seeds from the bottom .
3 . Place them into the simmering syrup and turn the heat right down . Cover with a cartouche ( a disc of baking parchment ) and cook gently for about 10 minutes until tender .
4 . Leave them to cool in the syrup .
For the white chocolate mousse 1 . In a stand mixer add the egg , yolks and sugar . Whisk on high speed until they have quadrupled in size and are light and fluffy .
2 . Warm the crème patissiere and whisk in the white chocolate until smooth .
3 . Whisk the double cream until medium peaks .
4 . Quickly fold the egg sabayon into the white chocolate followed by the whipped cream .
5 . Pour into a container and set in the fridge for at least 5 hours .
For the pears sorbet 1 . Place all the ingredients into a pan with a lid . Put onto a medium heat and cook until the pear is completely soft .
2 . Blend until completely smooth and pass through a fine sieve .
3 . Allow to cool and churn in an ice cream machine until the desired consistency .
4 . Place in the freezer .
For the salted granola 1 . Mix all the dry ingredients except for the cranberries .
2 . Spread out on a baking tray and bake at 160 ° C for 15 mins , stirring every 5 mins to get a nice even golden colour .
3 . Add the honey and maple and bake for another 10 mins stirring occasionally .
4 . Take out of the oven and add the cranberries , mix well and leave to cool .
For the butterscotch sauce 1 . Make a dark caramel with the sugar , glucose , and water .
2 . Take off the heat and gradually add the warm cream , whisking as you do . Be incredibly careful here as the cream will boil vigorously .
3 . Once all the cream is added , place back over a low heat and cook for 10 mins to dissolve all the caramel . Allow to cool and put into a squeezy bottle .
Once all of the components are made and ready to use you can plate the dish … Start by spooning some granola on the plate followed by dots of the butterscotch sauce . Using a warm spoon do a nice “ quenelle ” of the mousse and then squeeze some more butterscotch over the top in a zig-zag . Cut the pear into quarters and place onto the plate followed by another nice quenelle of the pear sorbet . Enjoy !
Corkk ’ s choice : Biddenden Schoenburger 2019 is a wine with a wonderful , grapey , apple and pear fruit and a wonderful pure style with a light sweetness which will be a perfect marriage with the pear fruit , meld with the white chocolate mousse , and enhance the butterscotch and granola . A perfect combo !
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