Pear and Lemon Cream Recipe

Ingredients

Serve 4

• 4 soft pears, peeled and thinly sliced

• 1/4 cup/50 g raw sugar

• 2 egg whites

• 1 level tsp agar­agar

• grated zest and juice of 1 lemon

• 2/3 cup/60 g finely chopped toasted hazelnuts

• 1 lemon, finely sliced, to decorate

Method:

1. Cook the pears with the sugar in a large pan for 10-15 minutes, or until very soft. Let cool.

2. Melt the agar-agar with the lemon zest and juice and 2 tablespoons of the pear cooking liquid in a small saucepan over low heat for 2 minutes, stirring constantly.

3. Chop the pears and remaining cooking liquid in a food processor until smooth. Add the gelling mixture and let stand until almost set.

4. Beat the egg whites in a large bowl with an electric mixer at high speed until stiff.

5. Fold into the pureed pears with half the hazelnuts. Pour the mixture into four ramekins or custard cups.

6. Refrigerate for at least 2 hours. Turn out onto serving dishes and decorate with the remaining hazelnuts and lemon.