Pear Sorbet Stilton, Cornflake Crunch, Pumpkin Ganache

1. 1

   Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls.

2. 2

   Create a small pile of the crunch just off the center of each dish.

3. 3

   Top with the Stilton.

4. 4

   Carefully perch generous scoops or quenelles (see page 28) of pear sorbet on top of the cheese.

5. 5

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.