Beurre Noisette Ice Cream with Butter Crumb, Caramel Popcorn & Poached Pears

Method

Poaching Pears

Step 1:

Peel pears and leave pears whole. Place them into a pot with all of your aromatic (white wine, cinnamon, star anise, cardamom pods, vanilla pods and bay leaves) as well as 200g of sugar and water – cook on a medium heat for 30 minutes or until tender. Allow to cool in the liquid until service.

Step 2:

Once the poached pears have cooled, cut them into your desired shape.

Brown Butter Ice Cream

Step 1:

For your beurre noisette, place 150g Meadow Lea Spread in a pot and simmer on a medium heat until a nutty brown colour has been achieved. Then, set aside and allow to cool.

Step 2:

For the anglaise, whisk together 120g of sugar and 6 egg yolks. Then in a separate pot, add 50ml milk and vanilla, then heat it up on the stove.

Step 3:

Slowly pour the hot milk in to the egg mixture while stirring to avoid lumps. Place back in the pot, bring to boil and simmer for approximately 10 minutes while continuously whisking. The mix should reach 81 degrees Celsius.

Step 4:

Place the mixture over an ice bath to cool. Then, place the anglaise and half of the beurre noisette into a blender and mix for 1 to 2 mins until both are combined. Churn in an ice cream machine.

Brown Butter Crumb

Step 1:

Preheat an oven to 180 degrees Celsius and line a tray with baking paper.

Step 2:

Combine the White Wings Plain Flour, caster sugar, the remainder of the beurre noisette (which was made from the Meadow Lea Spread), an egg and vanilla essence. Whisk until light and creamy. Add a little bit of water to bring the mix together to a smooth dough.

Step 3:

Break up the dough on a lined tray. Bake in the oven for 12 to 15 minutes. Once cooked, allow to cool and then blitz in Robo Coupe to a fine crumb.

Serving

Step 1:

Place then cooled crumb on the bottom on your desired cup or dish. Scoop ice cream on top of the crumb, garnish with caramel popcorn, poached pears and edible flowers.