Ingredients

Micro red vein sorrel – for garnish
Toast Ice cream:
240g Caster Sugar
200g Egg yolks
660g Whole Milk
160g Double cream
Salted butter-room temperature for spreading
3 1cm slices white bread
Caramel & Toast shard:
200g Caster sugar
2 slices white bread
100g Salted butter
Maldon salt
Pear Terrine:
4 Williams Pears, peeled and sliced
600g Caster sugar
1 litre Water
1 Vanilla pod, scrape seeds out
1 Tbsp Earl grey tea leaves
6 sheets Leaf Gelatine
Tea Caramel sauce:
1 Tbsp Earl grey tea leaves
Water
100ml Double cream
250g Caster sugar
50g Unsalted butter
100ml Cider Vinegar

Method

1. To make the ice cream. Toast the bread and butter. Heat the milk and cream with the toast gently, leave to infuse for approx..15mins..
Meanwhile, whisk the egg yolks and sugar together. Strain out the toast and squeeze out the excess liquid from the toast. Pour the warm milk mix onto egg yolks and sugar. Return to pan and cook out to make a custard, cool over ice. Whilst cooling blend in the toast. Pour into paco beakers and freeze. Paco the ice cream 45mins before serving.
2. To make the caramel shard. Place the sugar into a pan and make a dry caramel. Pour out onto a silpat and set solid. Once cool blitz to a fine powder. Blitz the bread into crumbs. In a large frying pan cook the bread in the butter until crisp. Drain onto a jay cloth and season generously with maldon salt.
Sift a thin layer of the caramel powder onto a silpat. Bake in the oven at 150 no fan for 4mins. Take out and sprinkle over the toast crumbs. Once cool break into shards.
3. To make the terrine. Make the poaching liquor. Bring the water, sugar and vanilla up to the boil and simmer to syrup consistency. Peel the pears and slice, poach in the liquid until just cooked. Strain the poaching liquor and add the bloomed gelatin. Cool over ice.
Place slices into a lined mould. Add a little of the poaching liquor. Continue to layer up. Set in the blast chiller. Slice into 1cm slice rectangles.
4. To make the sauce. Infuse the tea leaves into the cream, squeeze out the tea. Combine the sugar and vinegar and cook to a caramel. Add the butter, water and infused cream. Serve slightly warm.
Presentation:
Large scoop of ice cream to left hand side of a bowl. Slice of terrine to the right of the bowl, topped with sorrel. Shard on top of ice cream. Sauce served in jug on the side. Served with a tray of tea to drink alongside it.

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