An easy dessert you can prepare well in advance ready to pull out of the fridge and amaze your guests! Simple and delicious. At the restaurant we finish the set cream with some honeycomb and a pear and lime sorbet.
For the set cream
120g caster sugar
300ml whole milk
700ml whipping cream
7 Earl Grey tea bags or 150g loose leaf tea
3 leaves bronze gelatine
For the poached pear
3 conference pears, peeled, quartered with core removed
4 limes, juice and zest
150g caster sugar
To make the set cream, first soak the gelatine leaves in some cold water. In a pan, combine the sugar, milk and cream and bring to a simmer. Just before the mixture boils strain the soaked gelatine, removing any excess water, and add it to the cream mixture stirring until dissolved. Add the tea and stir whilst simmering very gently for 1 minute then remove the pan from the heat. Allow the tea to infuse for 10 minutes then strain the mixture through a sieve into a clean bowl and allow it cool to room temperature, covering closely with clingfilm across the top of the liquid to stop a skin forming.
When cool, portion the cream between 10 glasses or bowls allowing for 100ml per portion. Cling film the top of the glasses or bowls and place in the fridge to set.
For the poached pears, add the lime zest, lime juice, sugar and water to a pan and bring to the boil. Add the pears and gently simmer for 6 minutes, making sure the pears are submerged the whole time (we use a round cut out of baking parchment to lie on top of the liquid).
After 6 minutes, remove the pan from the heat and pour the pears and poaching liquid in to a bowl or container and allow to cool, again making sure the pears are submerged. Once cool, cover the container and refrigerate for at least 12 hours.
To serve, remove the pears from the fridge (keeping them in their poaching liquid) up to an hour before serving and the set cream portions 10 minutes before serving. Remove the poached pears from the poaching liquid and cut each quarter into 3 or 4 pieces. Place the pear pieces on top of the set creams and finish with 1 tbsp of the poaching liquid over the top of each dessert. Finally, add some freshly grated lime zest.