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Gill is joined by gardening expert Chris Day. Good food chef Adam Simmonds is in the studio with the recipe of the week and TV Nick offering his hints and tips on a clear picture.

RECIPE

Williams Pear Mousse, Walnut Puree, Pear Sorbet, Roasted Walnuts

Serves: 4

Pear Puree:
4 Ripe Williams Pears
100g Water

•Peel and thinly slice the pears
•Line a pan with tin foil and put the pears and water in to the pan and cover with excess tin foil to create a parcel
•Cook at 200˚c until pears begin to break down
•Blend until smooth

Pear Mousse:
40g Milk
10g Egg Yolk
8g Sugar
3 gelatine soaked in cold water
205g Pear Puree
20g Whipped Cream

• Bring milk to the boil
• Whisk together the yolks and sugar, pour the boiling milk on top and continue to whisk
• Return to a clean pan and cook to 76˚c
• Drain the gelatine and whisk in to the egg mixture, pass through a chinois
• Mix the anglaise (egg mixture) and pear puree, fold in the whipped cream
• Line a 10cm x 8cm x 1cm mould with cling film
• Roll out the walnut sponge to 2mm thickness, cut to the same size as the mould above and place inside.
• Pour the mix on to the sponge and set in the fridge
• Once set, remove from the mould and cut into equal lengths, cut each of these into 5 equal size pieces

Walnut Sponge:
60g Egg Whites
32g Sugar
40g Egg Yolks
32g Sugar
62g Flour
50g Ground Walnuts

• Pre-heat the oven to 180˚c
• Whisk egg whites and sugar to soft peak
• Whisk yolks and sugar to a sabayon
• Sift flour and ground walnuts
• Fold the sabayon in to the whisked egg whites
• Fold in the flour and walnuts and mix thoroughly
• Spread on to a lined tray
• Bake for approximately 8 minutes
• When baked turn on to a wire rack

Walnut Puree:
50g Roasted Walnuts
130g Milk
9g Walnut Oil

• Crush the walnuts
• Place in a suitable size pan with the milk and simmer until the walnuts are soft
• Blend until smooth then add the walnut oil

Walnut Mousseline:
38g Crème Patissiere
17g Whipping Cream
23g Walnut Puree

• Beat the crème pate until smooth
• Add the walnut puree and mix together
• Whip the cream and fold in
• Store until required

Crème Patissiere:
125g Milk
40g Egg Yolk
10g Sugar
5g Flour
5g Cornflour

• Place the milk in to a pan and boil
• Place the egg yolks into a large bowl, add the sugar, flour and cornflour and whisk until smooth
• When the milk is boiling pour onto the egg mix and whisk until smooth
• Place the mixture in to a clean pan and bring back to the boil
• When boiling lower the heat, whisk continuously until completely smooth.
• Continue to whisk for approximately 5 to 8 minutes until the flour is cooked out
• When cooked pour onto a cling filmed tray, spread thinly and cover
• Cool quickly and place in the fridge

Caramelised Pear Dice:
2 Williams Pears, Ripe
Sugar

• Cut the pear in to 1cm dice
• Place a pan on the stove and allow to warm
• Add the sugar and take to a light golden brown colour
• Add the pear dice and caramelise

Wet Walnuts:
8 Whole Walnuts
200g Milk
Butter

• Put the milk into a suitable size pan, place the walnuts into the milk and bring to the boil
• Remove from the heat
• Peel with a small knife
• Caramelise the walnuts lightly in foaming butter

Pear Compote:
200g Sliced Pear
50g Diced Pear

• Place the sliced pear in a suitable sized pan and cover the pears with the water, cook quickly until the pears break down and the water has evaporated
• Cool quickly, the pears should still be white
• When the pear is cool, chop roughly with a knife
• Cook the pear dice the same way but cool so they are tender but still hold there shape.
• Cool quickly and mix with the pear slice

Pear Sorbet (optional, alternatively buy a ready made sorbet):
250g Sicoly/Boiron Puree
5g Sugar

• Mix together thoroughly
• Put in a ice cream machine and churrn

How to Plate:
• Using a small palette knife swipe the walnut puree across the plate
• Dot the pear mousse around the centre of the plate, always leave one space big enough for the sorbet to sit in.
• Dot the walnut mousseline in between the pear mousse
• Place small piles of pear compote around the plate
• Do the same with the caramelised pear
• Sprinkle the walnuts around the plate
• Place the sorbet (in the space you haven’t filled with the other items) and serve.

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