Umqombothi Beer with Pear Caramel

Bloom the gelatin in 30g of water.

Warm the beer in a saucepan, remove from heat, add the gelatin to dissolve, and then add it to the chocolate.

Allow it to cool. Using a KitchenAid, whisk the cream until soft peaks form, then fold it into your umqombothi mixture.

Cool the chocolate mixture.

Pipe the mixture into your desired mold.

1. In a saucepan heat the beer, sugar and glucose to a simmering stage, remove from heat
2. Add gelatine mass, whisk until gelatine is completely dissolved
3. Pipe into a mould and place in a freezer to set

1. In a suacepan caramelise sugar in stages to avoid lumps and burning
2. Once sugar is caramelised, add butter slowly while stirring with a whisk until combined
3. Transfer to a silicone mat to cool completely then blitz using a blender

1. Mix the sugar, pectin and 75g caramel
2. Fold in your 375g diced pear, pour in a mould
3. Bake at 165°C for about 10 minutes until the compote comes together

1. In a saucepan, cook water, sugar, glucose, pectin, and dextrose until it reaches 105°C.
2. Remove from the heat.
3. Add your gelatin mass and whisk until the gelatin is completely dissolved.
4. Place it in the fridge overnight.
5. Blend it the next day.

1. Blitz together until foam forms