Ingredients

Ingredients For the milk and honey ice cream

• 600ml/20fl oz whole milk

• 2 tbsp honey

• 1½ tsp glucose syrup

• 75g/2½oz condensed milk

• 60ml/2fl oz double cream

For the liquorice poached pears

• 600g/20oz caster sugar

• 3 liquorice sticks

• 40ml/1½fl oz liquorice essence

• 40ml/1½fl oz crème de cassis

• 4 William’s pears, peeled, core removed

For the sable biscuits

• 30g/1oz icing sugar, plus extra for dusting

• 125g/4oz unsalted butter, cubed

• 1 vanilla pod, split, seeds only

• 125g/4oz plain flour

For the praline

• 100g/3½oz caster sugar

• 25g/1oz toasted flaked almonds

For the crystallised mint leaves

• 1 free-range egg white

• 1 bunch fresh mint

• 50g/2oz caster sugar

For the liquorice brandy cream

• 200ml/7fl oz double cream

• 1 tsp icing sugar

• 4 tsp syrup from poached pears

• 1 tsp brandy

Description

Try A Dessert Worthy Of MasterChef, Packed Full Of Liquorice Flavour. Equipment And Preparation: For This Recipe You'll Need An Ice Cream Machine.

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