I'm really in to maximizing and emphasising the taste and textures of a single ingredient at the moment and with the pear I did fluid gel, poached, compressed, crisp, sorbet and the forgotten jelly.
The jelly was a thin sheet that I had cut in rounds and piped in fluid gel and parsnip puree and folded the jelly like a half moon, ravioli almost.
The microwave cake was amazing. I had read a few things on the internet a while back about this method. I found that the consistency of the mix was very important before you put it in the isi whipper. The result was great and I think there are so many other things that could be done with it.
I also made a vanilla dressing using chardonnay vinegar, stock syrup, vanilla and olive oil to give it a bit of a fresh zing.
This is the dish:
Here's a link to the recipe & episode.
http://www.itv.com/itvplayer/video/?Filter=289232
http://www.itv.com/food/recipes/textures-english-pears-parsnip-and-vanilla
