27 November
Try Azraa and Waven's dessert.
10 Forelle pears (not too ripe, still firm)
5 cinnamon sticks
5 star anise pods
5 oranges
50 ml vanilla extract
300 g castor sugar
500 ml honey
250 g mascarpone cheese
250 g icing sugar
250 ml heavy whipping cream
10 g agar-agar powder
400 g salted butter
3 sleeves gelatin powder
180 g cornflour
5 cloves
200 g pistachios, unsalted
15 g green powdered or gel food colouring
250 ml cranberry juice
2 bottles Merlot or Cabernet Sauvignon
400 g cake flour
40 ml sunflower oil
Poached pears and red wine gel
Mascarpone cream
Biscuit crumb
Coral lace tuile