Merlot Pear on Espresso Cream with Geeist Ticino Grapes*

Amaretti pears: remove the skin from the pears, but leave the stalks and cut out the core from below using a corer. Bring the elderberries to the boil with the sugar, the orange juice and the juice of one lemon, the grated peel, the red wine and the spices. Cook the pears in it over medium heat and marinate them in it for a day. Remove the pears from the liquid, strain the liquid through a straining cloth – squeeze the elderberries heartily – and boil to a third to make jam. Glaze the cold pears in it and leave to cool.

Espresso cream: Whip the egg yolks and sugar to a light yellow foam. Heat the cream in a saucepan, gradually stir some of it into the egg yolk mixture, then pour the amount into the rest of the cream, stirring vigorously with a whisk, and add the ristretto. Heat everything while continuing to whisk until the cream binds, then cool and chill through in the refrigerator.

Semi-frozen Ticino grapes: simmer the grapes with the sugar, grappa and orange juice over medium heat, then whisk and strain through a sieve. Beat the egg yolks and sugar until creamy, then fold into the cold grape juice.

Fold in the cream precisely. Half freeze the mixture in the freezer. Fill four chilled deep plates halfway with the semi-frozen grapes and place in the refrigerator to chill.

Amaretti honey rings: The butter

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