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Ingredients
Chocolate and Sesame Ganache
- 200 g dark chocolate (64%), small pieces or callets
- 200 g milk chocolate small pieces or callets
- 375 g double cream
- ½ tsp cocoa powder
- 50 g liquid glucose
- ¾ tsp fine sea salt
- 50 g sesame oil
- 25 g vegetable oil
- 3 egg yolks from medium eggs
Ginger Ice Cream
- 750 g whole milk
- 250 g double cream
- 75 g liquid glucose
- 40 g trimoline
- 30 g milk powder
- 50 g fresh root ginger grated
- 200 g egg yolks
- 100 g caster sugar
- 20 g stem ginger in syrup syrup only
- 50 g stem ginger chopped in small pieces
Pear Purée
- 3 pears medium, peeled, cored (approx. 300 g)
- 30 g unsalted butter diced
- 50 g caster sugar
- ½ lemon juice only
Garnish
- 4 pears medium, peeled, sliced (1 mm) then cut in 2 cm discs
- 16 halved walnuts for grating over plates
- coriander cress for garnishing
- Nutrition
- per 1 portion
- Calories
- 772.5 kcal / 3232 kJ
- Protein
- 11 g
- Fat
- 51.6 g
- Carbohydrates
- 70 g
- Fiber
- 6.4 g
- Saturated fat
- 24.8 g
- Sodium
- 206.3 mg
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