Pear, cinnamon biscuit, caramel and vanilla ice cream

PT2H50M

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Ingredients

Metric

Imperial

Cinnamon biscuit

  • 135g of butter
  • 75g of icing sugar
  • 75g of egg
  • 4g of ground cinnamon
  • 1/2 vanilla pod, seeds scraped
  • 1 pinch of salt
  • 300g of flour

Caramel

  • 150g of sugar
  • 300ml of cream
  • 145g of butter
  • 1 vanilla pod

Poached pear

Vanilla ice cream

  • 350ml of milk
  • 350ml of cream
  • 6 vanilla pods, seeds and pod
  • 75ml of rum
  • 215g of egg
  • 50g of egg yolk
  • 150g of sugar
1
To make the cinnamon biscuit, melt the butter in a saucepan over a medium heat and place in a mixing bowl. Add the icing sugar and the eggs and mix to combine
  • 135g of butter
  • 75g of icing sugar
  • 75g of egg
2
Add the remaining ingredients, bring together to make a dough and place in the fridge for 2 hours to firm up
3
Preheat the oven to 175°C/gas mark 4. On a lightly flourly work surface, roll the dough out to a thickness of 1.5cm and transfer to a non-stick baking mat
4
Cook the sheet of dough in the oven for 10 minutes, then remove from the oven and cut out into individual rounds with a 5cm pastry cutter. Return the biscuits to the oven for another 10 minutes until golden brown
5
To make the caramel, place the sugar in a heavy-based pan and heat until it reaches 175°C on a sugar thermometer. Whisk in the cream and remove from the heat. Transfer to a bowl and when the mix has cooled to 60°C, whisk in the butter and set aside
  • 150g of sugar
  • 300ml of cream
  • 145g of butter
6
Clean and peel the pears. Mix together the remaining ingredients for poaching the pairs, add to a pan and bring to the boil. Pour the mixture over the pears and set aside in the fridge for 2 hours
7
To make the ice cream, add the milk, cream, vanilla and rum to a saucepan, bring to the boil then remove from the heat and allow to cool slightly
  • 350ml of milk
  • 350ml of cream
  • 6 vanilla pods, seeds scraped
  • 75ml of rum
8
Meanwhile, whisk together the eggs and sugar until pale and smooth
9
Pour 1/3 of the milk mixture onto the eggs and sugar and whisk to combine. Return to the pan, add the remaining 2/3 of milk mixture and gradually cook until it reaches 83°C
10
Cool the ice cream base in a bowl over an ice bath, then churn in an ice cream machine
11
To plate, place a biscuit on the centre of each plate and pour the caramel around. Place a pear on top of the biscuit and serve with the ice cream on the side
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