Zéphyr™ Caramel - Liquorice - Pear - Yoghurt - Pecan nut Panacotta

Cream

Add at intervals

Spread into 3 cm-high tins.
Place in the oven immediately at 170-180ºC with a double tray and double Silpat to prevent the base going too brown.
Once cooked, keep in the freezer.

Boil

Infuse

Pour the mixture, previously melted

Cool to 28-30ºC and pour a thin 0.5 cm layer into silicone moulds 12 cm in diameter. 

Boil

Peel and cut them into eight

Heat

Add

Cook the mixture at about 110°C.

Spread on to Silpats and cook at about 160ºC.
Cut to the desired shape when they come out of the oven and, when cold, set aside in an airtight container.

Mix

Mix

Continue heating and incorporating the rest of the sugars until it is at a temperature of about 85ºC, stirring all the time.

Add, before passing the ice-cream through the ice-cream maker.
Keep in the freezer.

Melt

Make different sized balls with the mixture.
Set aside.

Place a strip of chocolate sauce in the middle of the dish.
On one side place half a disc of Zéphyr™ caramel and liquorice pannacotta.
Then add a strip of brownie sponge cake and 5 slices of osmotised pear.
Complete the dish with a quenelle of yoghurt ice-cream, the lemon air, a triangle of pecan nut crunch and some yoghurt rocks.