Pear Intermezzo: Sugar-Blown Pear, Bartlett Pear Sorbet, Candied Walnuts, Shiso, and Salted Caramel Gastrique
For the Bartlett Pear Sorbet:
Add the ascorbic acid to the pear juice. Put ¼ of this mixture into a pot with enough glucose to reach 31 brix and bring to a simmer. Mix the sorbet stabilizer and the granulated sugar and salt and sprinkle it into the pear juice mixture in the pot, and bring the contents back to a simmer. Add the hot pear juice mixture back to the remaining ¾ of the pear juice-ascorbic acid mixture. Check the brix level and confirm that it is 31. Chill the sorbet base. Process the sorbet base in an ice cream machine and freeze.
For the Sugar-Blown Pear:
Put the sugar and the water in a pot over medium-high heat and bring to a boil. Dilute the cream of tartar with a little water and add it to the sugar mixture. Heat the sugar mixture to 170̊ C, and if you’re using coloring, add it at 150̊ C. Keep the black and yellow colors separate. Allow the mixture to cool. With an air pump, gently blow a sugar pear with pure sugar; no coloring. With black colored sugar, gently pull a pear stem. With yellow and plain sugar, gently pull a striped sugar ribbon, and curl into a small circle.
For the Candied Walnuts:
Heat some oil in a shallow pot to 350̊ F. In a separate pot, heat the simple syrup to 120ºC. Add the whole walnuts to the pot of simple syrup. Cook for 20 seconds and strain the mixture. Immediately put all of the walnuts into the pan with the heated oil. Cook the walnuts until they turn golden brown. Drain any excess oil and cool the walnuts on a Silpat, or a slab of granite, spreading the nuts so that they don't touch each other. Mince ½ of the walnuts for a haché garnish, and keep the other ½ for decoration.
For the Pear Parisian:
Scoop 12 balls of Bartlett pear with a melon baller the diameter of a dime. Cryovac the Parisian scoops with the simple syrup, the salt, and the ascorbic acid.
For the Salted Caramel Gastrique:
Reserve 20 grams of the apple cider vinegar. Reduce the remaining vinegar with the sugar until the mixture is thick, to the temperature of about 120̊ C. Add the cream, and reduce again until the mixture pulls away from the sides of the pot, maintaining the temperature at about 120̊ C. Whisk very well and remove from heat. Let the mixture rest for a few minutes. Slowly whisk in the cold butter and salt until emulsified. Slowly drizzle in the brown butter until emulsified. Add the 20 grams of reserved vinegar, mix well, and keep in an area with a temperature ranging from 75 to 85ºF until ready to plate.
To Assemble and Serve:
Sauce the plate with the salted caramel gastrique. Spoon a small pile of the minced candied walnuts onto the plate. Plate 1 piece of candied walnut. Plate 1 pear Parisian inside a sugar ribbon curl, and garnish with micro shiso. Fill the sugar blown pear with the pear sorbet using a piping bag. Place the sugar blown pear on top of the minced walnut, and garnish with some more micro shiso and gold leaf.