• Preheat oven to 160°C.
• Line a tray with a Silpat mat or baking paper
• Prechill an ice cream machine.

For the Pear Sorbet

• Peel and core the pears. Slice finely and lay 400gm out on tray. Freeze for 20 minutes.
• Make a sugar syrup by placing sugar and water into a small saucepan on a medium heat. Bring to a simmer and cook until the sugar dissolves, stirring. Transfer to a bowl and place in the freezer with the pears.
• Place frozen pears, sugar syrup and calvados into high powered blender. Blitz on high for 1 minute until smooth. Pass mixture through a fine sieve and then churn in an ice cream machine. Once correct texture is reached, place in a container and set aside in the freezer.

For Comte Custard

• Add cream and yolks to a Thermomix. Cook for 6 minutes, 85°C, speed 4 or until the mixture gets to 80°C. Add cheese to the cream and blitz for 2 minutes at speed 4.
• Strain mixture through a fine sieve into a small saucepan. Stir continuously over low-medium heat until you reach the texture of custard.
• Strain again onto a tray, cover with cling wrap and leave to set in the fridge.
• Once set, scrape mixture into a piping bag and set aside in the fridge.

For Roasted Macadamia Praline

• Place nuts on a baking tray and roast for 10-12 minutes until toasted. Crush lightly in a mortar and pestle.
• Place water and sugar into small saucepan and heat on high until a dark caramel is achieved.
• Spread the crushed nuts on the lined baking tray and pour an even layer of caramel over the nuts.
• Sprinkle with salt flakes and set aside to cool. When cool, place into a mini food processor and blend so that there are still some large shards. Sift the finer crumb to divide the praline into two textures. Reserve both for serving.

For Poached Pear

• Peel and core pear. Dice into 1cm cubes and weigh 100g into a small saucepan with remaining ingredients and bring to a light simmer.Cook for 5 minutes until just starting to soften - you want them to hold shape but not be crisp.
• Strain poaching liquid into a bowl. Add pears to another bowl with a small amount of liquid to keep moist. Reserve the remaining poaching liquid for the calvados cloud.

For Fresh Pear

• Peel and core pear. Dice into 1cm cubes and weigh 100g into a bowl with remaining ingredients. Set aside in the fridge.

To Serve

1. Pipe a row of the custard on one side of each bowl. Arrange pear on either side of the custard, alternating with fresh and poached.
2. Place 1 tablespoon of the finer praline crumb onto the plate as a base for sorbet. Sprinkle more of the finer crumb along the centre of the custard then add some larger shards. Place a rocher of sorbet onto the praline crumb.

For Calvados Cloud

• When ready to serve, place stabiliser and liquid into the cannister of a stick blender and then blitz for 30 seconds. Allow for mixture to settle and spoon off any large foam bubbles.
• Pour mixture into the VOM cloud kit through the Cloud Spoon, trying to limit any extra foam going in. Turn on helium and regulate bubbles to desired texture.
• Allow bubbles to form into column Cut a large cloud of bubbles onto a paddle and rest them onto the stand which is placed above the plate.