Method

CREMA CATALANA
Bring the cream, orange zest, star anise, clove and cinnamon stick to a boil. Once boiled, take the cream mixture off the heat and let stand in the pot for 15 minutes to allow the flavour to develop.

Whisk the egg yolks and sugar until sugar has dissolved and the mixture turns lemon in colour. Pass the cream mixture through a fine sieve and mix through the egg yolk mixture. Using a food thermometer, stir over double boiler until the mix reaches 86°C.

Pour mixture equally into four 125ml ramekins. Refrigerate for at least 4 hrs. When ready to serve, spoon a thin, even layer of castor sugar on top of the now set crema and place ramekins under a hot grill until the sugar is caramelised. Alternatively apply a blow-torch to the tops until the same result is achieved.

SAFFRON POACHED PEARS
Place the sugar, water and saffron in a pan. Stir over low heat until sugar dissolves. increase heat  to medium-low and allow to simmer for 5 minutes.

Peel pears and add them whole to syrup. Poach for about 20 minutes or until cooked through.

When cooked, cut pears in half lengthways and scoop out seeds with either a melon-baller or teaspoon.

PISTACHIO MACAROONS
Preheat oven to 180°C (160°C fan-forced)

Grind the nuts in a food processor. Add the sugar and mix well. Add the egg white and mix thoroughly.

Shape the mixture into balls. Place on a baking tray lined with grease-proof paper and bake in oven for 10-15 minutes.

Ingredients

Dessert – Serves 4

CREMA CATALANA
500ml pure cream
Zest of 1 orange
1 star anise
1 clove
1  small cinnamon stick
5 egg  yolks
100g castor sugar

SAFFRON POACHED PEARS
300g sugar
300ml water
Pinch saffron
2 corella pears

PISTACHIO MACAROONS
200g castor sugar
100g pistachio nuts
1 egg white

recipe Shane Delamont
photo Alex Tricolas