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Ingredients
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For the Poached Pears
For the Lavender Namelaka
Method
For the Poached Pears
- 1
- 2
Prepare the Pears
Peel the pears, leaving the stems intact. Cut a small slice off the bottom of each pear so they can stand upright.
- 3
- 4
Cool the Pears
Once the pears are tender, remove them from the poaching liquid and allow them to cool. Strain the poaching liquid and set aside.
- 5
Add Lemon Juice
Once the pears are cooled, drizzle with fresh lemon juice to prevent browning.
For the Lavender Namelaka
- 6
Soak Gelatin
Soak the gelatin sheets in cold water for about 5-10 minutes until softened.
- 7
Heat Cream and Milk
In a saucepan, heat the heavy cream and milk over medium heat. Add the sugar and lavender flowers, and stir until the sugar is dissolved. Bring to a gentle simmer.
- 8
Add Gelatin
Remove the saucepan from heat. Squeeze excess water from the gelatin sheets and add them to the warm cream mixture. Stir until the gelatin is fully dissolved.
- 9
Melt the Chocolate
In a separate bowl, melt the white chocolate in a microwave or double boiler until smooth. Gradually add the warm cream mixture to the melted chocolate, whisking until combined.
- 10
Chill the Namelaka
Pour the mixture into a container and refrigerate for at least 4 hours or until set.
