Dessert · Earlier

Pear and Lemon Verbena Vacherin

Name: Pear and Lemon Verbena Vacherin
Ingredients: 200g caster sugar; 5g egg white powder; 125g egg whites; 2.5g citric acid; 16 drops lemon verbena flavour drops; 0.7g lemon verbena powder, plus extra to dust; 1L full cream milk; 75g fresh lemon verbena leaves; 62g caster sugar; 4g Stab 2000; 306g water; 20g trimoline; 6g glucose; 1g xanthum gum; 500g pear puree, thawed; 75g lemon puree, thawed; 50g Poire Williams liqueur; 11g gold gelatine leaves; 90g water; 40g caster sugar; 62g water; 120g elderflower cordial; 18g lemon puree, thawed; 8 drops lemon verbena flavour drops; 1g lemon verbena powder; canola spray; 4 pears; 1.5g ascorbic acid; 60g stock syrup; 1.5% of total puree weight in Gellan F

Clare Smyth

20 May 2019

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

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Season

Ingredients

Lemon Verbena Meringue

200gcaster sugar

5gegg white powder

125gegg whites

2.5gcitric acid

16 dropslemon verbena flavour drops

0.7glemon verbena powder, plus extra to dust

Lemon Verbana Milk Infusion

1Lfull cream milk

75gfresh lemon verbena leaves

PEAR SORBET

62gcaster sugar

4gStab 2000

306gwater

20gtrimoline

6gglucose

1gxanthum gum

500gpear puree, thawed

75glemon puree, thawed

50gPoire Williams liqueur

Lemon Verbena Jelly

11ggold gelatine leaves

90gwater

40gcaster sugar

62gwater

120gelderflower cordial

18glemon puree, thawed

8 dropslemon verbena flavour drops

1glemon verbena powder

canola spray

Pear Puree

4pears

1.5gascorbic acid

60gstock syrup

1.5% of total puree weight inGellan F

150gwater

Compressed Pear Pearls

75gstock syrup

37gPoire Williams liqueur

7.5glemon puree, thawed

8.7gchardonnay vinegar

3lemon verbena leaves

1pear

Creme Patisserie

1lemon, finely zested

500mlLemon Verbena Milk Infusion

65gpasteurised egg yolks

50gcaster sugar

26gT45 flour

26gcornflour

5glemon verbena powder

5 dropslemon verbena flavour drops

Lemon Verbena Cream

2.7ggold gelatine leaves

500mlLemon Verbena Cream Infusion

15 dropslemon verbena flavour drops

Pear Disc and Soaking Syrup

300gwater

100gstock syrup

10gascorbic acid

1pear

Garnish

Apricot Nappage

Lemon Verbena Sugar

8small fresh lemon verbena leaves

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LemonPearCornflourDouble CreamCanola OilCaster SugarLemon Verbena LeavesEgg YolkWaterEgg WhitesXanthan GumGlucoseChardonnay VinegarTrimolineCitric AcidFull cream milkLemon Verbena Flavour DropsLemon Verbena PowderStab 2000Lemon PureePoire Williams LiqueurGold Gelatine LeavesElderflower CordialAscorbic AcidStock SyrupGellan FT45 FlourApricot NappageDessert

Recipe by Clare Smyth. Originally published by Network 10 on 20 May 2019.

Original on 10 Play ↗