Chocolate Creamux with Poached Pears
Serves 4-6 (approximately, depending on serving dishes)
Ingredients
For the Cremeux
- 2 x eggs
- 1 tbsp Caster Sugar
- 150ml Cream
- 150ml Milk
- 200g plain Chocolate, broken up (minimum 55% cocoa solids)
- 4 ripe pears, peeled, halved & core removed
- 400ml Ruby Port
- 2 cinnamon sticks
- 2 stare anise
- Zest of 1 orange
- Zest of 1 lemon
- 75g caster sugar
- 1 tsp vanilla extract
- Fresh raspberries, to serve
- Fresh mint leaves, to serve
Method
For the Cremeux
- In a large glass bowl, whisk the eggs & sugar together until thickened
- In a medium saucepan heat cream & milk until scalded and then pour over egg mixture
- Return to the pot and slowly cook, stirring continuously until the mixture coats the back of a wooden spoon/spatula
- Pour over chocolate in a bowl and blend with hand blender
- Transfer to glass serving dishes or a container and allow to set overnight in the fridge
- To serve, if chilled in a large container, scoop the cremeux onto plates.
- Combine all the ingredients, except the pears, in a saucepan and gently bring to a boil.
- Simmer the liquid gently for 5-10 minutes
- Drop in the pears cover with a cartouche of parchment paper (parchment cut in a circle large enough for the saucepan and placed directly on top of the liquid/pears)
- Simmer for around 30 minutes, gently turning the pears occasionally to ensure they cook evenly.
- After 30 minutes, switch off the heat and allow to cool completely
- Carefully fan one pear half per person and place on a serving plate followed by 2 scoops of cremeux
- Drizzle over some of the reserved poaching liquid
- Decorate with fresh raspberries and finish with fresh mint sprigs
