Recipe: Mille-Feuille of Iced Pear Parfait, Warm Poached Pear, Liquorice and Caramel Shot

For the parfait
300g caster sugar
63ml cold water
300g whole eggs
3 egg yolks
1 ltr whipping cream
500g pear puree

Method
Mix the water and sugar together and boil. heat to 120c.
Mix the egg yolksand eggs together and whip.
Whisk the sugar in to the egg to make a sabayon.
Allow to cool.
Whip the cream.
Fold the egg, puree and cream together.
Freeze in moulds until required

For the pears
4 pears
1 ltr water
375g sugar
2 lemons

Method
Put the water, sugar and lemons in to a pan and bring to the boil
Peel the pears and add to the poaching liquid
Poach the pears until they are just cooked, remove from stock and allow to cool

For the filo
4 sheets of filo pastry
2 egg yolks

Method
Cut out 24 discs,
Coat 12 of the the discs with egg and top with the other discs, bake until golden brown

For the latte
200g sugar
200ml double cream
100ml water
2 leaves gelatine
4 liquorice straws

Method
put the sugar in the pan with 20ml water
Cook until golden
Remove from the heat and add the rest of the water
Add the gelatine, pour into a shot glass and chill

To serve
Layer the parfait and pastry to build the mille feuille. Put the poached pear and the latte onto the service dish. Pour the cream on top of the latte and add the liquorice straws