Serves 4
Ingredients
Parsnip puree
5 Parsnips
2 pears Conference
½L milk
50g Butter
Salt & Pepper
Roasted pear
2 pears Conference
Sugar Syrup (100gr water + 10gr Sugar)
1 Tonka bean
1 Star anise
1 Cinnamon stick
Walnut crumble
100gr walnut powder
50gr brown sugar
50gr sugar
100gr flour
100gr butter
Maldon salt
Roasted pear
2oogr heavy cream
1 Tbsp. coffee beans
Salt / pepper
Tonka sauce
250 gr Veal Stock
1 Tonka bean
QS Salt / pepper
To serve
Herbs
Pear chips
Method
Parsnip puree
Peel parsnips & pears, cut into large parts. Combine all ingredients together, and cook until soft, blend at the right texture, rectify seasoning.
Roasted pear
Mix syrup and spices then cut pears in 4, remove seeds then put all sous vide and cook 45 minutes at 99 degrees.
Walnut crumble
Mix all together and cook by small pieces at 180 degrees 12 minutes until golden and dry.
Roasted pear
Boil all together and infuse 1 hour, strain, and reduce half. Rectify seasoning.
Tonka sauce
Boil all together and infuse 1 hour, strain, and reduce half. Rectify seasoning.