100g caster sugar
3tbs water
5 egg yolks
250ml double cream, semi-whipped
25ml Armagnac
100g praline

For the pear coulis
2 litres stock syrup
1 cinnamon stick
4 comice pears, peeled
Lemon juice

Method

Put the sugar in a saucepan with the water. Using a thermometer, bring the sugar to a soft ball. Whisk the egg yolks in a bowl and add the sugar while still hot.

Continue to whisk to a thick sabayon. Fold in the cream and Armagnac, pour into 7cm stainless-steel moulds and set in the freezer.

To make the pear coulis, bring the stock syrup to the boil with the cinnamon stick. Add the pears, cover with a paper cartouche, simmer for 15 minutes and allow to cool. Remove the tops from the pears and reserve. Remove the cores and purée the pears with the syrup. Add a few drops of lemon juice.

Using a standard praline recipe, crush to a fine powder then finely sprinkle four 8cm discs on to a non-stick mat and cook until golden.

Serve the pear coulis inside a border of piped chocolate with the parfait on top. Decorate with a praline disc and an optional quenelle of chantilly, a tuile and pieces of poached pear.

by Martin Wishart

Photo © Alan Donaldson

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