Pear and Cinnamon
Poached pear and champagne terrine, brown sugar cookie, pear gel,liquid almond croissant, cinnamon anglaise, toffee almond crumb, cinnamon ice cream
Based on the flavours of a pear frangipane tart. Deconstructed perhaps but half the fun is putting it back together they way you want to. The seven components in his dish provide you with endless combinations.
Pears are poached in a caramel liqour and set in champagne jelly, almond croissants are blitzed with lemon oil and frozen into a sheet. Cinnamon ice cream is sure to become a favourite for all who taste it.