Poached Pears Crumble with Honey Cream
300g peeled pears diced in small cubes
100g Marri honey
Method: Put evething in a pot and simmer for 5 minutes. Turn off the heat and leave the pears cool down in the liquid. Drain the liquid and reserve 200g for the Honey Cream. Keep the pears in the fridge.
2 egg yolks
200g cooking liquid from pears
15g of corn starch
Place the yolks in a bowl and wisky well with the corn starch. Add the liquid of the cooking pears and mix well again. Place this mixture in a pot and cook it until creamy and the starch is cooked.
At the end, add the butter and pass it through a chinois and reserve.
100g Marri honey
20g almond meal
Method: Mix 40g of the honey with butter, flour and almond meal and bake in the oven for 25 minutes at 140C. At this stage, the dough shoul be cooked like a big biscuit. Break down into pieces and tosse the other 60g
of honey into it untill well mixed. Put back in the oven for another 20 to 25 minutes at 150C until golden brown. Reserve to put the crumble together.
In a little glass or bowl, put fisrt the cream, then the poached pears and cover with crumble. Serve warm or room temperature with ice cream or as it is!
Honey Eton Mess
Strawberries and Blueberries in Wildflower Honey, and Meringue Chards
500g of mixed strawberries and blueberries
75g of Wildflower Honey
Combine the fruits and honey and leave it for 2 hours. Drain the liquid and reserve the fruits.
Honey Italian Meringue
100g egg whites
200g wildflower honey
Warm the honey until 121C and pour into the meringue. Contiue to mix until is cold. Reserve.
!00g egg whites
200g icing sugar
Start to wipp the egg whites and add the sugar in 3 stages. Contiue until the mixture had double the volume and the sugar has been all dissolved.
Bake in the oven in a sipat or baking paper at 100C until is completely dry and hard. Reserve.
To put together the dessert, place the fruits in the bottom of a glass or bowl, put a spoon of the italian meringue on top and finish with a few pieces of the meringue chards.