Poached Pear Acai Mousse

For the Ice Cream Cardamom/Vanilla

1. Mix half of the Flora 31% with water, then add sugar, vanilla pod (seeds scraped out), cardamom pods, salt and xanthan gum.
2. Mix with a whisk and bring slowly to boil for 3 minutes.
3. Mix with the other half of Flora 31%. Leave to rest and cool down for minimum of 3 hours in the fridge.
4. Pour through a sieve and add to an ice cream machine.

For the Poached Pear

1. Peel the pears and cut them in half. Bring the water, wine and sugar to boil before adding the mint, lime/lemon peel, star anise and cardamom pods.
2. Put the pears into the pan on a low temperature and cover the pan with baking paper.
3. When the pears are ready, take them off the heat and allow to cool down.
4. Remove the core and cut into thin slices. Keep ready for plating.

For the Pear Crisps

1. Bring water to boil with the sugar and the star anise. Allow to cool down a little bit.
2. Cut the pear into thin slices on a mandoline. Put the slices directly into the sugar water and lay on an oven tray with a silicon mat.
3. Place a silicon mat on top and dry at 80°c in the oven until they are crispy.

For the Acai Gel

1. Mix the acai coulis with the agar powder. Bring to boil for 1 minute while mixing with a whisk.
2. Pour into a tray and let it cool down in the fridge.
3. Pour into a blender and mix it.

For the Salted Caramel

1. Add sugar into a pan and place on a medium heat. Allow the sugar to brown and liquify.
2. Add the Flora Plant B+tter, stirring it slowly. Pour in Flora 31% while stirring.
3. Add the sea salt and heat up to 170°c.

For the Acai Mousse

1. In a kitchen machine, mix 25g Flora 31%, sugar and Violife Creamy until smooth.
2. Whip up 200g of Flora 31%.
3. Warm up the acai purée, and add the chocolate. Stir until it’s melted.
4. Mix with the Violife Creamy then gently spoon.

For the Crumble

1. Add the nuts into pan on a medium heat until golden brown.
2. Add the honey and let it caramelize.
3. Put the mix onto a layer of baking paper and allow it to cool down.
4. Mix it in a blender until the right structure is achieved.

To Finish/Plating

1. Lay the slices of pear onto the centre of the plate. Take the mousse and create 3 quenelles, divided at the left side of the pear. Put 5 little drops of the caramel and the acai gel between the mousse. Lay down a heaped tablespoon of the crumble. Decorate with the pear crisps, spring flowers and the tops of the atsina cress. Finally, scoop a quenelle of ice cream direct from your machine to finish plating.