Ingredients

Method

• 4 free-range egg yolks
• 100 g Pecorino, grated
• 375 ml cream
• Salt, to taste
• 35 g petite herbs or microherbs, to garnish
• For the pickled pears:
• 500 ml verjuice
• 6 pears, peeled and cubed
• 6 cloves
• 8 cardamom pods, crushed
• For the Parmesan crisps:
• 50 g Parmesan, grated

Method

Ingredients

Preheat the oven to 180°C.

Blend the eggs, pecorino and cream in a food processor. Season with salt.

Pour into 4 cups or jars and bake in a water bath for 30 minutes, or until the centres are a little wobbly. Remove from the oven and allow to cool.

To make the pickled pears, heat the verjuice in a saucepan over a low heat. Add the pears, cloves and cardamom and simmer for 30 minutes, or until tender. Allow the pears to cool in the pickling liquid.

To make the Parmesan crisps, preheat the oven to 180°C. Place spoonfuls of grated Parmesan on a silicon baking mat and bake for 5 minutes, or until crisp.

Serve the pickled pears and Parmesan crisps with the baked pecorino crèmes and garnish with microherbs.

Read more about TASTE's Food Editor Abigail Donnelly and the exclusive dinner she cooked for André Naudé the article, The Highest Bidder.