RED WINE POACHED PEAR ETON MESS, WHITE CHOCOLATE ICE CREAM AND MERINGUE

RED WINE POACHED PEAR ETON MESS, WHITE CHOCOLATE ICE CREAM AND MERINGUE

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Glen Kirtley
Bree Stafford.

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Poached Pear
  • 10 Corella pears, peeled
  • 750ml Shiraz
  • 100g castor sugar
  • 15ml beetroot juice
  • 2 cardamom pods
  • 2 cinnamon quills
  • 2 star anises
  • 2 cloves
  • 2 bay leaves
  • 4 peppercorns, black
Meringue Collar/Crumb
  • 150g egg whites
  • 300g sugar
  • 2 lemon zest
  • ½ lemon juice
White Chocolate Ice Cream
  • 200g cream
  • 2 egg yolks
  • 25g sugar
  • ¼ of a vanilla bean
  • 75g white chocolate
Chantilly Cream
  • 250ml pure cream
  • 1 vanilla bean
  • 200g sugar

Methods and Directions

Poached Pear
  • Bring wine, sugar and spices to a boil. Allow to cool.
  • Place pears and wine mix into large Cryovac bags.
  • Seal and sous vide till tender.
Meringue Collar/Crumb
  • Whisk half of the sugar with egg white and lemon zest until stiff.
  • Add the rest of sugar and keep whisking in the mixer at a medium speed until stiff peaks form.
  • Spread on silpat mat to 1.5mm thickness. Dry at 80C at 0% humidity for 10 minutes.
  • Remove from oven, cut with a cookie cutter and then cut a small hole off centre.
  • Return to oven for 10 minutes. Remove from oven and cool.
White Chocolate Ice Cream
  • Boil cream with the vanilla bean.
  • Mix yolks and sugar.
  • Pour the boiled cream over egg mix.
  • Stir to combine then pour the entire mix over chocolate.
  • Let it sit for 4 minutes.
  • Mix to combine. Churn to make the ice cream.
Chantilly Cream
  • Whip cream, sugar and vanilla bean until stiff peaks form

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