60g caster sugar
80ml pear purée (about 2 pears)
Poire William, to taste
200ml stock syrup
80ml liquid caramel
Raspberry for garnish
Cream egg and sugar in a bowl. Add boiled cream and strain. Add purée and Poire William. Place in moulds, stand in a bain-marie and cook in a low oven for about 30 minutes. Chill.
Peel the pears and poach in stock syrup. Take two pears, some of the syrup and lime juice to taste, blend and churn in an ice-cream to make sorbet. Slice one of the remaining pears lengthwise and as finely as possible, place on a tray and dry in a low oven till crisp.
Slice the remaining pears in rounds, dust with icing sugar and glaze. Spoon the caramel in the centre of the plate. Decorate with pears, sorbet, dried slices of pears and the pear custard.