Abondance in the abbey

Poach the pears

1. Place the water, rosemary, sugar and lemon zest in a saucepan.
2. Whisk together and bring to the boil. Peel the pears and lower them gently into the syrup.
3. Turn down the heat.
4. Poach the pears for 15 minutes until tender.
5. Cool in the fridge, in the syrup.

Abondance mousse with rosemary

1. Finely dice the Abondance.
2. Place in a saucepan with the cream and bring to the boil, whisking until the cheese has melted.
3. Add the rosemary, cover the pan and remove from the heat.
4. Allow to infuse for 10 minutes.
5. Remove the rosemary, and pour the cream and cheese mixture into a whipping siphon.
6. Charge with 2 gas cartridges; shake and place in the fridge to cool.

Frosted Abondance

1. The night before, place the Abondance in the freezer; this will make it easier to grate.

Crumble

1. Preheat the oven to 170°C.
2. In a bowl, rub the flour, breadcrumbs, unsalted butter, salt, sugar and rosemary together with your fingers, to the texture of fine sand.
3. When all the butter has been incorporated, spread the crumble over a baking sheet lined with parchment paper.
4. Bake for 10 minutes, turn the crumble with a spatula and return to the oven for another 20 minutes at 160°C.
5. When the crumble is golden-brown all over, remove from the oven.
6. Cool and leave to set on the baking sheet.

Dressage

1. Place a little of the rosemary crumble in a dessert bowl.
2. Add the  Abondance mousse.
3. Cut a slice from the bottom of each pear so it stands up, then place at the centre of the bed of mousse.
4. Grate a generous amount of Abondance over the pear. The pear could also be sliced, arranged on the crumble and covered with Abondance mousse and grated Abondance to give a monochrome effect.