Poached Pear with Salted Caramel on a Spiced Sable Biscuit served with Chocolate Mousse and Clotted Cream

 

 

Poached Pear

750g sugar

2 cinnamon sticks

1 lemon – Juice of

2 star anise

1 vanilla pod

2 ripe pears

Spiced Sable Biscuit

125g plain flour

100g butter

50g icing sugar

2 eggs

1tsp allspice

Salted Caramel

75g butter

50g soft light brown sugar

50g caster sugar

50g golden syrup

125ml double cream

Chocolate Mousse

150g/5½oz plain chocolate, chopped

Knob of butter

2 eggs, separated

100ml double cream

Poached Pear

In a pan big enough to hold the pears, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in the pears, cover and gently poach for about 30 minutes until soft. Turn off the heat and set aside.

Spiced Sable Biscuit

Preheat the oven to 170C

Place the flour, butter, icing sugar and allspice into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.

Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm. Cut out shapes using a round cutter. Place all the sables on a baking tray. Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.

Salted Caramel

Melt butter, sugars and syrup in a small heavy based pan and let simmer for 3 minutes. Add cream and give it a stir with a wooden spoon.

Chocolate Mousse

For the dark chocolate mousse, place the chocolate in a bowl set over a pan of simmering water. Melt slowly and do not allow the chocolate to become too hot. Stir in the butter and mix until combined. Add the egg yolks and brandy and set aside to cool a little.

In a bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Fold into the chocolate mixture until completely incorporated.

Whip the cream until soft peaks form when the whisk is removed. Fold into the chocolate and egg white mixture.

Plate up and enjoy!!

A big thank you to Helen Warner Photography for the photographs!