Chocolate and Sesame Ganache

Chocolate and Sesame Ganache

• 125 g double cream
• ½ tsp cocoa powder
• 50 g liquid glucose
• ¾ tsp fine sea salt
• 200 g dark chocolate (64%), small pieces or callets
• 200 g milk chocolate, small pieces or callets
• 3 egg yolks, from medium eggs
• 50 g sesame oil
• 25 g vegetable oil
• 250 g double cream, semi whipped (soft peak stage)

Ginger Ice Cream

• 750 g whole milk
• 250 g double cream
• 75 g liquid glucose
• 40 g trimoline
• 30 g milk powder
• 50 g fresh root ginger, grated
• 200 g egg yolks
• 100 g caster sugar
• 20 g stem ginger in syrup, syrup only
• 50 g stem ginger, chopped in small pieces

Pear Purée

• 3 pears, medium, peeled, cored (approx. 300 g)
• 30 g unsalted butter
• 50 g caster sugar
• ½ lemon, juice only

Garnish

• 16 halved walnuts, for grating over plates
• 4 pears, medium, peeled, sliced (1 mm) then cut in 2 cm discs
• coriander cress, for garnish