Battenberg Lollypop with Italian Almond Tea & Pear Crumble

Methods and Directions

• Burn butter in a pan.
• Mix all dry ingredients.
• Add butter mix with paddle.
• Rest.

• Make crème anglaise using milk and 175g sugar and yolks;
• Italian meringue using, 175g sugar and egg whites.
• Mix crème anglaise with butter and then fold in meringue.

• Take water, sugar and glucose to 114°c.
• Pour slowly onto almonds and inverted sugar and mix in machine with paddle until cool. Spread onto oiled trays and keep in air tight containers. Roll using corn flour to serve.

• Brew Dilmah t-Series Italian Almond tea with the hot water and sugar syrup for 4 minutes.
• When the tea has finished brewing, pour slowly over the top of the pear into the glass.
• Aim to fill 3/4 of the glass, leaving room for the crumble foam.
• Slowly squeeze the foam on top of the tea allowing it to float on the surface . 
• Serve with a straw and parfait spoon.

• Prepare a Reisling or large wine glass, by placing the pear purée in the bottom of the glass. Then place the petite poires on the top of the spiced purée.
• Add thyme to stock syrup and honey. Poach for 4–5 minutes.
• Drain and chill.

• Soak digestive biscuit in crème overnight. Whisk and thicken with gelatine. And the mix to an espuma gun and shake to foam.