With poached pears and a brandy snap jumble
RECIPE DETAILS
Oven 150°C / 300°F / Gas 2
1. In a saucepan, melt the sugar with the syrup. Then add the breadcrumbs and mix well. Put the mixture onto a baking tray and cook in the oven until golden brown (about 8 – 10 minutes). Remove from the oven and allow to cool.
2. To make the vanilla custard, first pour the milk into a saucepan and bring to the boil. Split the vanilla pod adding the seeds to the milk.
3. Mix the egg yolks and sugar together in a bowl. Now add the boiling milk to the egg mixture and whisk until well incorporated.
4. Put the mixture into a clean saucepan and slowly heat until you achieve a thicker consistency. Be careful not to over-heat as this will make the mixture curdle. To find out if the mixture is cooked, test with the back of a wooden spoon; drawing a line through – if the line stays, it is ready.
5. Finally, put the mixture through a fine sieve and then allow it to cool. Place it in the fridge and keep until required.
6. Add the breadcrumbs to the vanilla custard then add the double cream and the rum. Then put it in an ice-cream machine for about 40 minutes.
7. Meanwhile, peel the pears, remove the core and cut into 1.5 cm cubes. Put the water, sugar, lemon juice and vanilla pods into a saucepan big enough to hold the pears, bring to the boil then turn down to a simmer. Put in the pears and cook for approximately 20 minutes until soft.
8. To make the brandy snap mixture, whisk the butter in a bowl until it is soft and pale. Now add the sugar, continue to whisk and then add the flour. Put the golden syrup into a pan and heat until it is just runny. Add the golden syrup to the mixture and whisk. Put on a chilled flat tray. Freeze for a few minutes then put in the fridge to set.
9. Put a teaspoonful of the mixture into the palm of your hand, then flatten them onto a baking sheet. They will spread, so leave space around them. Bake them for 10 minutes or until pale golden brown.
10. To make the basket. Whilst still warm turn them into baskets by putting them into buttered dariole moulds. As they cool they will solidify.
11. Heat a pan with approximately 2 cm oil. Fry the rosemary leaves for a few seconds until crisp then drain on kitchen paper.
12. Put a brandy snap basket in a bowl and fill with the ice cream. Decorate the plate with the pear pieces. Sprinkle with the deep fried rosemary leaves.
