When I was a kid I was addicted to the summer pears in my grandmother’s garden overlooking the seaside. These are green, sweet and delicate.
For the nasturtium granita
2 soaked gelatine leaves
100 g nasturtium leaves
For the poached pears
200 g summer pears
100 g butter
For the blackcurrant coulis
700 ml blackcurrant juice
8 g agar agar
For the whey coulis
100 ml whey
For the whey ice cream
875 ml whey
375 ml cream
200 g sugar
5g super neutrose
420 g egg yolks
For the caramelized white chocolate
100 g white chocolate
Boil 450 g water, the sugar and glucose. Add the gelatine and cool it down.
Blend the nasturtium, oxalis and cold base. Freeze it and stir every 5–10 minutes.
Clean and halve the pears. Melt the butter and add the honey. Vacuum bag the pear with butter. Cook at 62o C (144oF) for 15–20 minutes.
To make the blackcurrant coulis, com- bine all the ingredients and boil. Cool it down, then blend.
To make the whey coulis, blend all the ingredients together.
Boil the whey, glucose and cream. Mix the sugar and super neutrose. Add the sugar to the cream and whey. Pour everything over the yolks and cook all together to 82oC (180oF). Strain.
Bake the chocolate in an oven at 160oC (320oF) for 6–8 minutes.
To serve, cool the plates to -5oC (23oF). Pacojet the ice cream. Take a frozen plate and plate the 2 coulis and the caramelized white chocolate. Centralize the ice cream, cover with granita, compose the pears and finish with 2 spoons of granita.
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Ana Ros: Sun and Rain (Food Cook)