Lemon Curd & Malted Crumble

Mix the pectin with a little sugar.
Weigh out the remaining sugar in a saucepan, then zest the lemons with a microplane.
Add the lemon juice and pear purée.
Heat and whisk in the pectin/sugar mixture. Bring to the boil. Cool to 40°C.
Add butter in pieces and blend without incorporating air (always sweep with a pastry blender).
Leave to set in a cool place.

Mix all ingredients with a leaf mixer.
Crumble onto a non-stick baking sheet.
Bake at 160°C / Fan 4 / Humidity 30% / 15 minutes.
Cool and store in cartons.

Heat to 85°C with milk powder, sugar, glucose and Super Neutrose.
Pour over lemon juice with cold syrup.
Blend the sage leaves with the sorbet in a blender and whirl quickly.

Infuse the tea for 10 minutes in the milk, remove the tea and adjust to return to the base milk weight.
Make a custard with the sugar and yolks cooked to 85°C.
Pour into a mold and set aside at -18°C to make an insert for dipping in sphere gel.

Freeze the preparation to be spherified at -18°C.
Mix the sphere gel with the sugar, then whisk the powders into the water.
Bring to the boil, then cool to 70°C, prick the frozen core and dip in quickly.
To create a more resistant layer, dip twice.
Carefully place on a rack and leave to thaw.