Try this sophisticated dessert recipe for poached pears served with olive oil ice-cream and Tahitian vanilla scented mousse.


  • Hojiblanca Ice cream

  • 700g cream

  • 400g milk

  • 360g egg yolks

  • 375g sugar

  • 100g Hojiblanca olive oil

  • Poaching juice for the pear

  • 2 Tahitian vanilla pods

  • 650g water

  • 200g white wine

  • 185g white castor sugar

  • 1 lemon, juiced

  • 1 william pear

  • Pear jelly

  • 200g pear, pureed

  • 4g gelatine

  • Preserved lemon rind

  • 5 lemons

  • 250g water

  • 250g sugar

  • Tahitian vanilla mousse

  • 250g cream

  • 4 Tahitian vanilla pods, spilt and scraped

  • 8g gelatine

  • 350g cream

  • 50g sugar


  • Hojiblanca Ice cream:

  • 1.

    Pour the cream and milk into a pan. Mix the egg yolks and the sugar. Warm the cream and milk at 50°C and add the egg yolks and sugar

  • 2.

    Warm the mix at 75°C and chill quickly

  • 3.

    Let rest for 12 hours before churning

  • 4.

    Gently add the olive oil, mix and freeze the ice cream

  • Poaching juice for the pear:

  • 1.

    Cut the vanilla pods lengthwise, scrape out the seeds, then add the seeds and the pods to all the other ingredients

  • 2.

    Warm at 50°C and stand for at least one hour

  • 3.

    Peel and thinly slice the pear and place in poaching liquid, covering with paper so they remain constantly submerged

  • 4.

    Warm at 50° C until well done

  • Pear jelly:

  • 1.

    Puree the pear with a Kitchen Aid or similar to make 200g puree

  • 2.

    Meanwhile soak the gelatine in cold water and

  • 3.

    Dissolve later in a dash of warm water

  • 4.

    Add this to the puree and pour into mould

  • Preserved lemon rind:

  • 1.

    Wash the lemons (preferably organic) and peel them very thinly, leaving behind the white pith

  • 2.

    Cut the rings into fine zest and blanch in water four times until soft

  • 3.

    Warm the sugar and water in a pan at 80°C and add the zests. Cover with foil and let it rest for at least four hours

  • Tahitian vanilla mousse:

  • 1.

    Warm the 250g of cream at 50°C, add the vanilla pods and removed seeds. Let stand for at least one hour

  • 2.

    Soak the gelatine in cold water

  • 3.

    Whip the 350g of cream with the sugar until the viscosity of yoghurt is reached

  • 4.

    Dissolve the gelatine in a dash of warm water and add to the vanilla cream

  • 5.

    Finally gently fold the lumpy cream with the vanilla cream and chill

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 334kj
  • Fat Total 21g
  • Saturated Fat 11g
  • Protein 3g
  • Carbohydrate 32g
  • Sugar 30g
  • Sodium 29mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Alain Alders at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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