Poached pear eton mess

Poched pear etonmess recipe banner taste explorer

Poached pear eton mess with hojicha tea jelly

  • People
    For 2
  • Preparation Time
    45 minutes
  • Winery Pairing
    Millésimé 2013


Poached Pear with Tea
  • 1 pear
  • 2cl lemon juice
  • 1L water
  • 50g hojicha tea
  • 100g sugar
Hojicha Jelly
  • 1/2 sachet agar-agar
  • 20cl whipping cream
  • 50g mascarpone
  • 4 tablespoonfuls confectioners’ sugar
  • 2 tablespoonfuls brown sugar
  • 3-4 meringues



Step 1: Poached Pear

  1. Put the water, sugar and lemon juice into a saucepan, then boil everything, add the hojicha tea and leave to infuse for 5 min.
  2. Peel the pears, then put them in the syrup and poach them covered for 8 min.
  3. Next leave them to cool in the syrup.

Step 2: Hojicha Jelly

  1. Boil 200ml of pear syrup with hojicha tea. Add half the agar-agar sachet, bring to the boil and leave to boil for 2 min.
  2. Put the liquid in a jar and leave it to cool at room temperature before putting it in the fridge.

Step 3: Cream

  1. Whip up the cream into chantilly.
  2. Add the mascarpone with a spatula and the 2 tablespoonfuls of confectioners’ sugar.

Step 4: Plating-Up

Place a little cream, a pear half, add the crumbled meringue and a little hojicha jelly.

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Mumm Millésimé 2013

Mumm Millésimé 2013 is elegance transmuted into a singular vintage champagne. Candlelight illuminates a prestigious restaurant –imposing, yes, but intimate too, the ideal backdrop for the rare pleasure of sharing a most intriguing wine.

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