Dark Chocolate & Pear Fondant, Conference Petals & Caramel with William Syrup, Pear Drop Brittle & Roddas Clotted Ice Cream.
Recipe by Aaron Janes, Silks Bistro & Champagne Bar, Atlantic Hotel, Newquay
Dark Chocolate and Pear Fondant
There is no doubting Aaron Janes’ ambition and determination to put Silks on the culinary map, and he is proud of the fact that the menu will be as Cornish in its ingredients as it is possible to be. “Silks is the only restaurant in Newquay to win a Taste of the West Award in 2009,” he enthuses, and in February, Aaron was part of team that came second at ‘The Cornish Challenge’ (run by Cornwall Catering Excellence to promote the use of Cornish ingredients). “Our menus are 96% made up of Cornish ingredients. If we could grow sugar, coffee and or citrus fruits reliably, we’d guarantee you tasted only Cornwall on the plate.”
“Silks”, he says, “is changing. We have updated the menus using classic dishes. There will be a choice of set menus of 2 or 3 courses with complimentary pre-starters and between course sorbets. We will also have a local fish special every day. We’re moving away from the habit of stacking ingredients on the plate, and working horizontally, as the Japanese do, making it possible to taste ingredients separately or combining them together.” Aaron’s aim is to show how flair can take the minimum of main ingredients and transform them into many different guises on a single plate; “For example a lemon tart with lemon sorbet and lemon brittle.”
“Desserts are my forte, and this particular one was made in the competition. The pears are from Westcountry Fruit Sales and the chocolate is Trenance’s. The dish is deceptively simple but looks complex. If you can make a caramel, the rest is easy; it is only the decorative garnish which makes it appear complicated.”