Smoked Honey Sabayon with...Smoked Honey Sabayon with Yuzu-Miso Poached Pears

A sophisticated interplay of delicate wood-smoke, bright citrus, and umami-rich miso, featuring tender poached pears and a velvet-smooth honey sabayon.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine 500ml water, sugar, yuzu juice, and miso. Bring to a gentle simmer, whisking to ensure the miso is fully dissolved.

2. 02

   Place the peeled pears into the poaching liquid. Cover with a cartouche (parchment paper circle) and simmer gently for 20-25 minutes until tender. Remove from heat and allow the pears to cool in the liquid to intensify flavor.

3. 03

   In a small skillet, melt the butter over medium heat. Add the buckwheat groats and toast until golden brown and nutty. Season with a pinch of salt and drain on a paper towel.

4. 04

   Set up a bain-marie with a pot of barely simmering water. In a large heatproof bowl, combine egg yolks, smoked honey, and Champagne.

5. 05

   Place the bowl over the simmering water (ensure the bottom does not touch the water). Whisk vigorously and constantly for 8-10 minutes until the sabayon is thick, airy, and holds its shape.

6. 06

   Drain the pears and pat dry. Place one pear in the center of each chilled dessert bowl.

7. 07

   Drape the warm smoked honey sabayon over the pears, allowing it to pool at the base. Garnish with the toasted buckwheat and a fine grating of fresh yuzu zest.