Instructions

1. 100 g sugar, 1 cinnamon stick, 1 l water

Make a syrup with the sugar, cinnamon and water and bring to the boil.

2. 4 Conference pears

Peel the pears and cut the tops off. Then cut the pears in half and remove the seeds. Then put the cut pears in a mason jar, pour the boiling syrup over them and close the mason jar right away.

3. 200 g flour, 50 g almond powder, 50 g caster sugar, 5 g cardamom powder, 5 g baking powder

Put the dry ingredients into a mixing bowl.

4. 100 ml olive oil, 10 ml white wine, 1 lemon

Pour the olive oil, white wine and lemon juice into the bowl with the dry and mix until you get a homogeneous mixture. Leave the mixture to rest.

5. Spread out the mixture and cut out round shapes using a biscuit cutter. Then put the biscuits in-between two baking mats and bake in the oven for 20 minutes at 160°C.

6. 80 ml Barista Chocolate Quad, 100 ml white wine, 80 g powdered sugar, 4 egg yolks

Pour the beer, wine, sugar and egg yolks in a pan with a double bottom. Whisk the ingredients while cold and then continue whisking over a low heat.

7. 20 ml single cream

When the pan reaches boiling point, take it off the heat and add the cream.

8. Ice cream

Scoop a spoon of ice cream onto the centre of the plate. First, place a shortbread biscuit on top and then the diced pears. Pour the Barista Chocolate Quad sabayon on top and finish with the top of a pear.