Zéphyr™ Caramel - Liquorice - Pear - Yoghurt - Pecan nut Panacotta

Cream

Add

Add at intervals

Finally, add previously sieved

Spread into 3 cm-high tins.
Place in the oven immediately at 170-180ºC with a double tray and double Silpat to prevent the base going too brown.
Once cooked, keep in the freezer.

Boil

Add

Infuse

Filter and put

Pour the mixture, previously melted

Emulsify and finally add

Cool to 28-30ºC and pour a thin 0.5 cm layer into silicone moulds 12 cm in diameter. 

Boil

Low the temperature and add

Peel and cut them into eight

Put the pears into a vacuum bag and add the syrup.
Make a 95% vacuum and keep the bag in the fridge.

Heat

Pour on to

Add

Incorporate the butter at intervals, stirring all the time. Cook the mixture at about 110°C.

Cook the mixture at about 110°C.

Stop the cooking and add

Spread on to Silpats and cook at about 160ºC.
Cut to the desired shape when they come out of the oven and, when cold, set aside in an airtight container.

Mix

Keep in the fridge and after 12-24 hours create a foam using an aerator or mixer. Serve immediately. 

Mix

Heat at about 40°C and add

Continue heating and incorporating the rest of the sugars until it is at a temperature of about 85ºC, stirring all the time.

Cool immediately and leave the base to mature for at least six hours. 

Add, before passing the ice-cream through the ice-cream maker.
Keep in the freezer.

Melt

Then mix

Make different sized balls with the mixture.
Set aside.

Heat

Add, previously sieved and boil

Pour on to, strain and set aside

Place a strip of chocolate sauce in the middle of the dish.
On one side place half a disc of Zéphyr™ caramel and liquorice pannacotta.
Then add a strip of brownie sponge cake and 5 slices of osmotised pear.
Complete the dish with a quenelle of yoghurt ice-cream, the lemon air, a triangle of pecan nut crunch and some yoghurt rocks.