A dish that balances refreshment with rich flavour.Courtesy of Chef Paul Moran for the Hawksworth Young Chefs Scholarship.
ingredients
directions
Prepare a gelato base with finest dairy products available. Season with Meyer lemon juice and zest. Chill in ice cream machine and freeze for a minimum of two hours.
Reduce beet root juice into a syrup consistency and incorporate into spongecake base. Bake and chill on a wire rack.
Incorporate salted butter and Meyer lemon juice into a light caramel. Boil briefly and let cool to room temperature.
Cut pears with a ring cutter, marinate in Meyer lemon juice and a sprinkle of sugar.
For the crisps, prepare a caramel and add equal parts of chocolate while warm. Cool, mix in food processor and pass through a sieve onto a Silat. Melt in hot oven.
For plating, use a chilled bowl, add a scoop of ice cream and then a spoon of caramel in the bottom of the bowl. Arrange remaining components on top and around the ice cream.