
Listen up, champs and warriors of culinary adventure – you’re about to embark on a journey so opulent, it’d make the ancient emperors weep in their silk robes. We’re not tossing up some run-of-the-mill dessert here; we’re crafting a masterpiece, a testament to your untapped potential and unbridled power in the kitchen. I present to you: The Dreamiest Hibiscus Poached Pear.
First off, understand this – every ingredient in this recipe isn’t just a component; it’s a soldier in your army to conquer the realm of taste and aesthetic. You’re not just making food; you’re crafting an experience, a detonation of flavors so explosive, your taste buds will need a new passport for the realms they’ll explore.
Let’s start with the base of our culinary colosseum – the Rose Black Sesame Meringue Nest. This isn’t just a meringue; this is the foundation upon which empires of flavor are built. You’ll need:
– 150g of egg whites, the muscles of the operation.
– 300g of sugar, because we’re not here to play it safe.
– 40g of black sesame seeds, the secret weapons.
– 1 tbsp. of rose petals, because every warrior poet needs a touch of beauty.
– 2 drops of rose extract, the essence of conquest.
– 1 tsp of cream of tartar and half a tsp of white wine vinegar, the alchemists that transform the ordinary into legend.
Mix these champions together, follow the sacred art of meringue making, bake them into nests, and watch as they transform into the thrones upon which our pear jewels will sit.
Now, for the crowning glory – the Hibiscus Poached Pears. This isn’t just poaching; this is an act of valor, infusing:
– 4 pears, the knights of our round table.
– About 10 hibiscus flowers, the magic that whispers of ancient secrets.
– 3 star anise and 1 cinnamon stick, the spice route that led empires to war.
– 2 drops of rose extract and 2 tbsp. of maple syrup, because what is victory without sweetness?
Combine these in a cauldron of simmering water, let the alchemy take place, and what you retrieve will be nothing short of a culinary treasure, ready to be placed upon the black sesame meringue nests.
Remember, Slay Lifestyle tribe, this isn’t just cooking. It’s an assertion of greatness, an act of defiance against the mundane. This dish doesn’t just scream luxury; it bellows excellence in a tone so loud, it echoes through the annals of culinary history.
So, tie that apron tight, warriors. Today, you’re not just making dessert. You’re forging a legacy, one hibiscus pear at a time. And when you lay this dish before your subjects, know you’ve not only conquered the kitchen; you’ve etched your name in the pantheon of culinary legends.
Own this recipe. Own your power. Let the world know you’re not here to participate; you’re here to dominate. The dreamiest hibiscus poached pear isn’t just a dish; it’s your battle cry.
Summarized steps
recipe for meringue
* 150g egg whites
* 300g sugar
(if you weigh out the whites from four egg whites then double the amount of sugar if that’s easier)
* 40g black sesame seeds
* 1 tbsp. rose petals
* 2 drops rose extract
* 1 tsp cream of tartar
* 1/2 tsp white wine vinegar
preheat the oven to 110c
using a pestle and mortar grind the sesame seeds and rose petals,
add the egg whites in to a grease free bowl and start whipping, then add the sugar and turn up the speed and mix until stiff peaks form, then fold in the seeds/petals and the cream of tartar and white wine vinegar.
spoon into a piping bag and pipe small meringue nests onto two lined cookie sheets, (makes approx. 6 to 8)
bake for about 1 hour to one hour 20 minutes (it depends on how big you have piped them, they will be cooked when you can easily peel them from the baking paper)
for pears
* 4 pears
* 10 hibiscus flowers (approx.)
* 3 star anise
* 1 cinnamon stick
* 2 drops of rose extract
* 2 tbsp. maple syrup
peel the pears and slice in half and remove the seed/core with a melon baller, add to a pan of water with all of the ingredients and poach until tender approx. 25 minutes. take some or the remaining poaching liquid (1 cup) and add half a cup of sugar and reduce to a syrup
to serve mix 200g mascarpone with 2 tbsp. honey and 3 tbsp. icing sugar and spread onto each meringue then add a pear half on each and a drizzle of syrup, finish with sesame seeds and rose petals.
Source Twigg Studios