THE ADDRESS Magazine No. 8

Page 148

Roasted William Pear Pistachio Ice Cream Courtesy of Marcellin Marc, Clos Maggiore, Covent Garden, London UK

GINGER BREAD MUFFIN 125g 125g 5 160g 10g 125g 4g 2g

butter caster sugar egg yolks plain flour baking powder double cream 4 spices mix ginger powder

Beat together butter and sugar in a bowl until it’s light and fluffy, then add the rest of the ingredients. Fill the muffin cups and bake at 180°C for 10-15 minutes. Cool in tin on a wire rack and serve warm.

POACHING LIQUOR FOR PEARS 3l water 1kg caster sugar 1 cinnamon stick 2 star anise 10 pears 1 clove 2 cardamom pods Peel the pears and cook them very gently, then cool them down in the syrup. CUSTARD 500g 500g 7 100g 1

PISTACHIO ICE CREAM 500g 500g 12 200g 200g

milk double cream egg yolks caster sugar toasted peeled pistachios

Whisk the egg yolks with the sugar in a bowl until thick and creamy and then add all the liquids. Place the mixture into a heavy-based pan over a medium heat and bring to the boil. Whisk constantly. Remove from the heat and place into a large bowl of iced water to quickly cool. Add the pistachios and churn the pistachio custard in an ice cream maker according to the manufacturer’s instructions.

Transfer all the liquids and the vanilla pod into a heavy-based pan over a medium heat and bring to the boil. While the cream is heating, whisk the egg yolks with the sugar together in a bowl until thick and creamy. Pour the hot cream into the bowl and immediately return the mixture back to the saucepan over a gentle heat. Continue whisking until the custard is thick and smooth, so it doesn’t slide from the spoon. Roast the pears in a pan with the brown sugar. Transfer the caramelized pears on separate plates; place the quenelle of ice cream on a top of the muffin and place the custard on a side.

Serves 10 148

milk double cream egg yolks caster sugar vanilla pod

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