- ½ fresh pear
- 1 tbsp caster sugar
- 40g shallot compote
- 50g Roquefort or Stilton cheese
- a few walnuts
- a few Hippo Tops
- Cut the fresh pear into 5 equal wedges. Dust the wedges with the caster sugar and caramelise the fruits in a very hot pan. Leave aside to cool down.
- Dispose 5 little spoons of shallot compote on a plate and sit the wedges of pears on top of them.
- Garnish with the cheese, walnuts and Hippo Tops.
Recipe: Franck Pontais
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