Chestnut, pear, almond, and yuzu plated dessert

Mix the dry ingredients cold. Heat the milk together with the cream to 40°C and sift the dry ingredients into the milk and cream. Raise to 90°C while stirring constantly with a whisk. Remove from the heat and add the PONTHIER PDO Ardèche Chestnut purée. Place mixture in a blender and blend. Leave to age in the fridge for 24 hours. Churn in the ice cream maker and cool down to -16°C.

Mix the egg yolk with the cornflour. Heat the PONTHIER Williams pear purée together with the sugar to over 85°C. Pour the hot mixture over the egg yolks (temper) and cook the cream until it thickens. Add the previously hydrated gelatine sheets. Add the brown butter and mix together vigorously with a whisk. Place cling film on the surface of the mixture to prevent skin forming and store in a sealed container in the fridge.

Mix the liqueur with the PONTHIER Williams pear purée. Pour over the diced pear and vacuum seal the mixture. After 2-3 minutes, release the vacuum and store in a sealed container in the fridge.

Melt the chocolate and mix with all the other ingredients. Place in a piping bag and keep at room temperature.

Mix all the ingredients in the blender and warm the mixture to 30°C in a bain-marie. Place in a stand mixer and whip at high speed. Once the desired consistency is reached, spread out the meringue on a silicone mat to 1,2cm in thickness. Oven setting 50°C – 12 hours – damper open. Remove from the oven and store in an airtight container.

Dry mix the agar agar with the sugar. Sift over the PONTHIER 100% yuzu purée mixed with the water. Bring to the boil and keep boiling for 10 seconds. Remove from the heat and add the previously hydrated gelatine sheets. Place the mixture in a sealed container. Leave to gel in the fridge. Crush the gel and place in a piping bag.

Mix the two ingredients together.

Add a dollop of pear cream to the plate. Create a hollow in the dollop with a hot spoon. Fill the hollow with the almond praline. Cover the almond praline with the infused pear. Top with a quenelle of chestnut ice cream. Sprinkle yuzu meringue pieces on top. Grate a little almond on top and sprinkle on some maltodextrin with yuzu.