Dehydrated Yka Leaves

Firstly separate the three leaves from five individual Yka Leaves and lay flat on a dehydrator tray. Add an additional mesh to sandwich them between and dehydrate at about 45C for a few hours.

Poached Pears

Combine pear poaching liquor ingredients and bring to the boil. Peel pears and poach gently for about 20 minutes. They should be tender but still firm enough to handle. Leave to cool in the liquid.

Yka Leaves Syrup

Combine the sugar and water for the Yka syrup and bring to the boil, whisk in 10 individual Yka Leaves and continue whisking until colour has been imparted but before they turn brown, strain through a chinois and leave to cool.

Yka Leaves & pomegranate jelly

Blend together 100ml of Yka syrup with the 300ml pomegranate juice. Using a stick blender, disperse agar agar into the liquid. Pass through a fine strainer and skim off the bubbles. You can also vacuum seal to remove bubbles.
Bring mixture to the boil (above 90C) and then leave to cool slightly. Using the stick blender, add the Xantham. Leave mixture to settle for a few minutes and then skim off any residual bubbles or foam.
Pour mixture into silicone moulds of your choosing, preferably 2 different shapes and sizes. Set in the fridge until needed.

Vanilla Mascarpone

Scrape the vanilla pod and mix together with the icing sugar and mascarpone.

Toasted Almonds

Toast or caramelise almonds ready for plating.

Yka Leaves Powder

Blend or crumble a few dehydrated Yka Leaves and pass through sieve to form a powder.