Chocolate and Sesame Ganache

Chocolate and Sesame Ganache

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

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 diced
• 50 g caster sugar
• ½ lemon juice only

Garnish

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