Tartelette of black lime, bergamot, pear & stewed-pear ice cream

Method

Day 1: stewed pears and lime milk

1. Stewed pears: put the red wine, port and sugar in the bowl and heat 8 min / 90°C / speed 1.
2. Add the spices and the zest and juice of orange and lemon and heat 5 min / 80°C / speed 1.
3. Peel and halve the stewing pears, add and stew 30 min / 90°C / speed 1. Then cut the pear into cubes and freeze. Keep a little of the strained cooking liquid.
4. Lime milk: vacuum-seal the black limes with the whole milk and steam for 1 hour at 78°C. Leave to cool and mature in the fridge for 12 hours.

Day 2: crème, dough, garnishes and ice cream

1. Put the lime milk with 2 of the limes in the bowl and blend 30 sec / speed 10.
2. Heat the lime milk 8 min / 80°C / speed 2.
3. Add the egg yolk, granulated sugar and cornflour, mix 10 sec / speed 4 and heat 7 min / 90°C / speed 3.
4. Add the squeezed-out gelatine, 10 sec / speed 3. Pour onto a stainless steel tray, cover with film and let it cool completely.
5. Insert the butterfly whisk and whip the cold cream until stiff, 30 sec / speed 3.5 (watch carefully!). Set aside.
6. Loosen the cold crème pâtissière, 10 sec / speed 3, and fold in the whipped cream. Transfer to a piping bag and refrigerate. Clean the bowl.
7. Dough: preheat the oven to 175°C. Put the almond paste, cold butter and caster sugar in the bowl, 20 sec / speed 4.
8. Add the egg, 10 sec / speed 4.
9. Add the flour and the salt, 20 sec / speed 4. Press the dough flat between film and rest in the fridge for 30 minutes. Roll out to 3 mm and line the moulds. Bake 12 to 15 minutes at 175°C until golden brown.
10. Pear in liquorice: break the liquorice root into pieces and boil with the vinegar, wine, sugar and water 10 min / 100°C / speed 1. Leave to infuse for 30 minutes, strain and cool. Cut the pear into brunoise, vacuum-seal with the liquid and keep refrigerated.
11. Bergamot gel: put the bergamot purée, lemon juice, zest, sugar, water, tea and agar-agar in the mixing bowl and boil 8 min / 100°C / speed 2.
12. Add the citras, 10 sec / speed 3. Pour onto a tray and let it set in the freezer for about 30 minutes.
13. Blend the gel smooth again in the mixing bowl, 30 sec / speed 6. Keep in a squeeze bottle or piping bag in the fridge.
14. Ice cream (just before serving): blitz the frozen stewed-pear cubes 30 sec / speed 8.
15. Push everything down, add the pro-sorbet and the cooking liquid and blitz 20 sec / speed 7.
16. Insert the butterfly whisk, add the egg whites, mix 2 min / speed 4 and serve immediately.