Chef Jane Booth presents this delicious dish
Sift flour and sugars into a large bowl.
Make a well in the centre.
Slowly add eggwhite and incorporate with your hand, making sure there are no lumps.
Add butter and chill for one hour.
Spread onto non stick, lightly greased mat and bake at 150°Celsius until a light golden brown all over.
Peel off and shape.
Dust with icing sugar.
Peel and halve pears, removing stem and core.
Place in acidulated water until ready to poach. Bring water, sugar, peppercorns, lemon rind to the boil. Place pears in liquor and cover.
Cook gently until translucent and soft.
Remove from liquor and place in a large jug.
Puree until smooth with a hand blender. Measure.
Add half amount of sugar syrup to puree. (i.e., 500ml puree, add 250ml sugar syrup).
Season with lemon juice.
Pass through a fine sieve and churn in an ice cream churner.
Sit cranberries in a dish of hot water and allow to steep.
Strain off juice and pour into a small pot.
Add sugar and heat.
Allow to cool.
In a martini glass, spoon in cranberries.
Add the sorbet and then the syrup.
Place tuile on plate and serve.
» Metric Converter