Poached pear eton mess

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.