Mandarin & Caramel Ice Cream

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250g sugar

50g water

90g double cream

750g milk

Zest from 2 mandarins

100g mandarin juice

50g egg yolk

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1. Mix 250g sugar with 50g water in a pan. Caramelize until golden brown.

2. Once golden, add 90g double cream, 750g milk, and the zest from 2 mandarins.

3. Cut and juice the mandarins, adding 100g mandarin juice to the mixture.

4. While stirring, add 50g egg yolk and cook until thickened.

5. Add 50g white chocolate and mix with a hand blender.

6. Pass through a fine sieve and chill in the fridge for 12 hours before spinning in an ice cream machine.

Mandarin Creme

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50g white chocolate

100g mandarin juice

100g egg yolk

250g milk

60g sugar

20g dark rum

20g cornstarch

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1. In a saucepan, combine 100g mandarin juice, 100g egg yolk, 250g milk, 60g sugar, 20g dark rum, and 20g cornstarch.

2. Stir and cook until thickened.

3. Add 100g white chocolate, mix, and pour into a bowl to cool in the fridge.

4. Once cool, mix and transfer to a piping bag.

Poached Pears

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3 pears

500g white wine

5 star anise

1 mandarin (halved)

50g sugar

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1. Peel 3 pears and cut them in half.

2. Place in a saucepan with 500g white wine, 5 star anise, 1 mandarin (halved), and 50g sugar.

3. Simmer for 10 minutes, then let cool in the liquid.

4. Once cool, slice thinly and use a small round cutter to create half-moons; save the pear trimmings for the cremo.

Pear Cremo

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1 leaf gelatin (2 grams (about 0.5 to 0.75 teaspoon) of powdered gelatin)

150g pear trimmings

200g double cream

200g cornstarch

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1. Soak 1 leaf gelatin in cold water.

2. In a saucepan, mix 150g pear trimmings, 60g egg yolk, 200g double cream, and 200g cornstarch.

3. Cook while stirring until thick.

4. Dissolve the soaked gelatin into the hot mixture.

5. Sieve onto a tray lined with plastic foil and let set in the fridge.

Mandarin Crispy

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150g butter

90g flour

240g icing sugar

3g salt

120g mandarin juice

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1. Melt 150g butter over low heat.

2. Mix 90g flour, 240g icing sugar, 3g salt, and 120g mandarin juice.

3. Add the melted butter and mix until smooth.

4. Chill in the fridge to set.

5. Spread a thin layer on a silicone sheet and bake at 160°C until golden.

6. While hot, cut into rounds of various sizes and then cut those rounds in half.

7. Cut the pear cremo into half-rounds to match the crispies.

8. Layer the poached pear slices and pear cremo on each crispy half, tapering from large in the center to small on the outside.

9. Top with a small dot of mandarin cream and the smallest crispy.

10. Pipe dots of mandarin cream around the plate and finish with a quenelle of the caramel ice cream.