Pears and Fennel

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MasterChef Australia Khanh's Dessert: Pears and Fennel
MasterChef Australia Khanh's Dessert: Pears and Fennel
You're watching MasterChef Australia Khanh's Dessert: Pears and Fennel Khanh's Pears and Fennel recipe leaves his fellow contestants wanting more

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Khanh's Pears and Fennel recipe leaves his fellow contestants wanting more
Air Date: 29 Jul 2018

Khanh's exquisite dessert consists of a flavoursome pear sorbet and is paired with hints of fennel and caramel

Recipe by: Khanh Ong - Contestant

Serves: 4

Ingredients

Pear and Cardamom Sorbet:

Poached Fennel:

Candied Fennel:

Salted Tuile:

Salted Caramel:

Garnish:

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Method

  1. Preheat oven to 180C. Prechill ice cream machine.
  2. To make the Pear and Cardamom Sorbet, peel and core pears and chop into even sized pieces. Place in a saucepan, add 80ml water, cover and set over medium heat. Cook until pear is very soft then remove from heat.
  3. Transfer pear to a blender and blend until a smooth puree. Pass through a sieve, measure out 525 grams puree and place in a saucepan.
  4. Add sugar cardamom, salt and 120 grams water to the saucepan and place over medium heat. Bring to a simmer and let simmer until sugar has melted. Remove from heat.
  5. Transfer mixture to a bowl and cool over an ice bath.
  6. Transfer to the ice cream machine and churn according to manufacturer’s instructions. Set aside, in freezer, until serving.
  7. To make the Poached Fennel, cut fennel into quarters and place in a small saucepan. Add cider, sugar and salt, set over medium heat and bring to a boil. Reduce heat, cover with a paper lid and simmer gently until fennel is soft, about 25-30 minutes. Remove from heat and set aside to cool, keeping fennel in the poaching liquid, until serving.
  8. For the Candied Fennel, slice fennel into 4 slices about 3mm thick. Place on a baking tray and sprinkle caster sugar over fennel. Place in the oven to cook until sugar caramelises and fennel becomes golden and crispy, about 25-30 minutes. Remove from oven and set aside until serving.
  9. For the Salted Tuile, place all ingredients in a food processor and process until well combined.
  10. Using a spatula, spread the mixture thinly on a sil pat lined tray. Place in the oven to bake until golden, about 10-12 minutes. Remove from oven and quickly remove tuile from the sil pat to a wire rack to cool.
  11. Break ¾ of tuile into shards and crumble the remaining. Set aside until serving.
  12. For the Salted Caramel, place cream in a small saucepan and bring to a simmer over medium heat. Remove from heat.
  13. Meanwhile, place caster sugar and 10ml water in a medium saucepan and set over medium heat. Heat, brushing down sides of the saucepan with a wet pastry brush until sugar has caramlised and golden brown in colour.
  14. Add warm cream, butter and salt and stir until well combined. Remove from heat and set aside until serving.
  15. To serve place some Salted Tuile crumbs on each serving plate. Add a large scoop of Pear and Cardamom Sorbet , a piece of Poached Fennel and a slice of Candied Fennel. Cover with shards of Salted Tuile and garnish with flowers and fennel fronds. Serve with Salted Caramel in a serving jug on the side.
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