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Classic Cheeseboard with Ricotta, Honey and Pear

Serves 4
  • Steps
  • Ingredients


  • 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.

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