All Recipes

Classic Cheeseboard with Ricotta, Honey and Pear

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 100C. Line a large baking tray with a silicone mat.
  • For the Pear Chips, using a mandolin on the thinnest setting, shave the pear lengthways into slices then spread over the lined tray. Cook in the oven until dehydrated and browned, about 45-50 minutes. Remove from the oven and set aside to cool. Once cool, place into an airtight container until required.
  • For the Honeycomb, line a deep medium bowl with baking paper.
  • Place all ingredients, except the bi-carb soda, into a medium saucepan over a high heat. Bring to the boil and allow syrup to reach 153C. Remove from the heat then whisk in the bi-carb soda.
  • Quickly pour into the lined bowl and set aside to cool. Break into small pieces and store in an airtight container until required.
  • For the Poached Pears, place the liqueur into a medium saucepan over medium heat. Simmer until reduced by half. Remove from the heat and set aside.
  • Peel 2 pears and cut into 1cm x 1cm cubes. Set aside, reserving the trimmings.
  • Juice the remaining 3 pears along with the trimmings and pour into the saucepan of reduced liqueur. Place over low heat and bring to a simmer.
  • Add the pear cubes, lemon rind and vanilla bean and simmer the pears until tender, about 30 minutes. Transfer half of the pear cubes to a small plate and set aside for serving. Transfer the remaining pear cubes to a blender and set aside.
  • Increase the heat to medium high and simmer the poaching liquid until reduced by 2/3’s. Remove from the heat. Discard the lemon rind and add the lemon juice and vanilla.
  • For the Pear Puree, blend the pear cubes and add the reduced poaching liquid, a little at a time, until a thick smooth puree forms. Transfer to a piping bag and set aside.
  • Increase oven to 180C.
  • For the Honey Tuille, line 2 baking trays with silicone mats.
  • Mix all ingredients together in a bowl until smooth.
  • Spoon mixture onto tray and spread as thinly as possible. Bake in the oven until deep golden brown, approximately 5 minutes.
  • Remove from the oven and set aside to cool. Break into shards and set aside in an airtight container.
  • For the Whipped Ricotta, place the ricotta and cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk briefly until combined. Add the lemon juice and rind, and mix to combine.
  • Transfer to a piping bag and set aside in the fridge until required.
  • To serve, pipe dots of Whipped Ricotta over the serving plates and drizzle each with a small amount of honey. Pipe some Pear Puree next to the ricotta. Scatter the Poached Pears and Honeycomb around the plate. Add some Pear Chips and Honey Tuilles.

More from this episode

You might like