Killa Bae

Dice the fresh pear into small cubes and heat with the Ponthier pear compotée and lime purée to 40°C. Mix the sugar and pectin, then add them to the hot mixture. Bring to a boil and cook for 2 min. Pour into a 4 cm diameter silicone mould and leave to set.

Roast the brown rice in a frying pan until it is golden brown and fragrant. Blend until finely ground. Make a caramel using the brown sugar, add it to the ground rice. Melt the butter, oil, peanut butter, white chocolate and cocoa butter. Mix everything together until smooth.

Melt the white chocolate with the cocoa butter. Stir in the roasted brown rice praliné whilst it is still warm. Add the feuilletine, the pre-roasted brown rice and the fleur de sel. Mix until smooth, then spread evenly onto a baking tray and set aside.

Mix the whole eggs and icing sugar, then heat the mixture to 55°C, whilst whisking. Whip the mixture until frothy, fold in the ground almonds, ground pine nuts, flour and melted butter. Beat the egg whites with the sugar, using a whisk, until soft peaks form, then gently fold them into the frist mixture. Spread evenly and bake at 160°C for 9 to 10 min.

Heat the pear cider, pear compotée and lime juice together to 40°C. Mix the sugar and agar-agar, then stir them into the hot mixture. Bring to a boil and simmer for 2 min. Leave to cool before use.

Rehydrate the gelatin in cold water. Bring the milk to a boil with the Genmaicha tea, and leave to infuse for 10 min. Strain and adjust the milk to its original weight (i.e. to obtain 111g of infused milk). Reheat, then stir in the white chocolate, cocoa butter and rehydrated gelatin. Let the mixture cool to 26°C. Whip the cream until soft peaks form and gently fold it into the mixture. Use immediately for assembly.

Mix all the ingredients together until you have a smooth dough. Roll out to a thickness of 3 mm, and cut out circles using a 6 cm round cookie cutter. Bake at 160°C for about 10 min, until lightly golden.

Mix the wholemeal rice flour, icing sugar and salt. Add the egg whites and melted butter, and mix until you have a smooth batter. Spread thinly onto a silicone mat or baking paper. Bake at 160°C for 8 to 10 min, until lightly golden and crisp.

Lightly line the mould with the genmaicha mousse. Place the frozen poached pear filling inside and add a thin layer of mousse on top of the filling. Place the Joconde biscuit, followed by the croustillant, both cut to the size of the base, on top. Leave to set in the freezer for at least 1½ hours, then turn out and place the desserts on the shortbread biscuits, cut to the size of the base. Add a ring of genmaicha mousse on top, then fill the centre with pear cider gel. Spray the bottom layer of the dessert with white velvet spray and the mousse ring with a coating spray. Decorate the dessert with two brown rice tuiles of different sizes, a small amount of freshly ground mixed pepper and a white chocolate decoration in the shape of a feather.