Bring the water and the sugar to the boil.
Peel the pears and poach them into the sirup. After a cooking time, remove the seeds of the pears and pierce them with the liquorice sticks.
Mix the almonds powder with the sugar, add the withes of an egg, the flour and the warm butter. Mix with a whisk. Pour the dough into small moulds and cook it in the oven at 180° C during 10 minutes.
The Jasmine Ice Cream:
Bring the cream mixed with the milk to the boil. Meanwhile, mix the yolks with the sugar. Add the boiled milk and cook the dough in the oven at 80° C. Put the jasmine flowers into the dough to let them infuse. Leave to cool. Filter through a sieve and put it in a ice cream machine.
The Liquorice Gelatine:
Save the pears sirup, reduce it and add the gelatine.
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