Smoked Honey Poached Pear...Smoked Honey Poached Pear with Hazelnut Namelaka

An elegant, multi-textured dessert featuring tender smoked-honey infused Bosc pears, silky hazelnut namelaka, a crisp brown butter crumble, and a vibrant blackberry fluid gel.

Ingredients

Cooking Instructions

1. 01

   Prepare the Hazelnut Namelaka: Bloom the gelatin sheet in ice-cold water for 5 minutes. Melt the white chocolate and hazelnut paste together in a heatproof bowl over a water bath. Heat the milk to a simmer, dissolve the squeezed gelatin in it, and pour over the melted chocolate mixture in three stages, mixing with a spatula to create an emulsion. Blend with an immersion blender while slowly pouring in the cold heavy cream. Cover with plastic wrap touching the surface and refrigerate for at least 6 hours to crystallize.

2. 02

   Poach the pears: In a medium saucepan, combine water, smoked honey, rosemary sprigs, and lemon juice. Bring to a gentle simmer. Submerge the peeled and cored Bosc pears. Cover with a parchment paper cartouche (a round lid with a small hole in the center) and poach gently over low heat for 20-25 minutes until tender but holding their shape. Cool completely in the poaching syrup.

3. 03

   Bake the brown butter crumb: Preheat the oven to 160°C (320°F). Melt the unsalted butter in a pan over medium heat, swirling occasionally, until it turns deep amber-brown and yields a nutty aroma. In a bowl, whisk together the all-purpose flour, almond flour, light brown sugar, and sea salt. Pour the warm brown butter over the dry ingredients and toss with a fork to form small crumbs. Spread onto a baking sheet and bake for 12-15 minutes until golden brown and crispy. Let cool.

4. 04

   Create the blackberry fluid gel: In a small saucepan, whisk together the blackberry purée, superfine sugar, and agar-agar. Bring to a boil, stirring constantly, and let boil for 1 full minute to activate the agar. Pour the mixture into a shallow dish and refrigerate until completely set and firm. Chop the gel roughly, place it into a high-speed blender, and process until it becomes an ultra-smooth, glossy fluid gel. Transfer to a piping bag fitted with a small round tip.

5. 05

   Assemble and Plate: Spoon a neat line or base of the brown butter crumb slightly off-center on each plate. Carefully drain a poached pear and place it upright next to the crumble. Using a warm spoon, scoop an elegant quenelle of the set Hazelnut Namelaka and place it on the crumb. Pipe delicate dots of the blackberry fluid gel around the plate, garnish with tiny fresh micro-rosemary leaves, and optionally finish with edible gold leaf.