Rose Blush & Pear Dessert

1. Mix all the ingredients in a bowl and warm up over a bain-marie until all the sugar has dissolved.
2. Transfer the bowl to a mixing machine and whip to stiff peaks.
3. Pipe the meringue onto an upside-down demisphere-shaped silicon mold.
4. Dry in an oven at 45ºC/113ºF overnight.
5. Hallow out ¼ of the center of the meringue.
6. With a micro-plane, straighten out the bottom of the meringue to be able to set straight onto a plate.
7. Refer to the assembly section for further instructions.

1. Whip the cream & honey to medium/stiff peaks.
2. Transfer the mixture to a piping bag and reserve.

1. Make a sugar syrup with sugar & water (cooking until the sugar has dissolved). Cool the syrup and reserve.
2. Cut the pears in half (length-wise).
3. With a mandoline, cut thin slices of pear (2.55mm thick).
4. Place in the sugar syrup for 5 minutes.
5. Shake off excess syrup and transfer to a sheet tray with a silicon mat.
6. Dry the pear at 45ºC/113ºF for 24 hours to dry out and crisp up.
7. Reserve in an air-tight container until ready to plate.
8. Once ready for plating, dust ½ of the pear crisp and reserve.

1. Once all the components are made, place a dot of ganache at the center of the desired plate.
2. Follow by placing the meringue on top of the ganache.
3. Fill the hollow part of the meringue with a bit of pear gel.
4. Generously add the pear brunoise to the top.
5. Add dots of whipped cream, pear gel, and rose blush ganache (3 of each).
6. Add 2 batonnet of roasted pear at the top.
7. Finish with pear crisp and thyme leaves.

Note: Use fresh thyme leaves for garnishing.