Brandy Alexander

MILK CHOCOLATE CREMEUX
Place the finely chopped chocolate in a large heatproof bowl. In a saucepan, bring the cream and milk to a bare simmer. Whisk the egg yolks and sugar until pale and slightly thickened. Pour the hot cream over the yolks in a slow, steady stream, whisking constantly. Return to the pan and cook over low-medium heat, stirring continuously with a heatproof spatula, until the mixture reaches 82–84°C and coats the back of a spoon. Do not boil. Strain through a fine-mesh sieve over the chocolate. Leave for 1 minute, then stir from the centre outward until smooth and glossy. Add the cold cubed butter and a small pinch of flaky salt; stir until incorporated. Divide equally among serving rings set on a lined tray, filling each to roughly half height. Tap the tray to level. Refrigerate uncovered for at least 2 hours until completely set and firm to the touch.

DULCE DE LECHE CREMEUX
Whisk the dulce de leche, cream, and milk together in a saucepan over medium-low heat until fully combined and warm — do not boil. Whisk the egg yolks in a bowl, then pour the warm dulce de leche mixture over them, whisking constantly. Return to the pan and cook over low heat, stirring continuously, until the mixture reaches 82–84°C. The high sugar content means this can seize quickly — keep the heat low and stir without stopping. Strain through a fine-mesh sieve into a jug. Add the cold cubed butter and a generous pinch of flaky sea salt; stir until smooth. Allow to cool for 8–10 minutes, stirring occasionally, until at room temperature but still pourable. Pour gently over the fully set milk chocolate layer. Refrigerate for at least 3 hours, or overnight, until completely firm. The two layers should be visibly distinct when the rings are removed — dark beneath, tawny gold above.

BRANDY-POACHED PEARS
Peel the pears, halve lengthways, and remove the cores. In a saucepan sized to hold the pear halves snugly, combine the brandy, water, caster sugar, lemon zest, vanilla pod and seeds, and star anise if using. Bring to a gentle simmer, stirring until the sugar dissolves. Add the pear halves cut-side down and poach over low heat for 12–18 minutes, turning once, until just tender when pierced with a skewer but still holding their shape. Remove carefully with a slotted spoon and cool on a plate. Strain the poaching liquid through a fine-mesh sieve and reserve for the sauce. Slice the cooled pears into neat fans or precise cubes for plating.

GINGER AND BRANDY SAUCE
Bring the reserved strained poaching liquid to the boil in a small saucepan over medium-high heat. Reduce by roughly half, until syrupy and the brandy-caramel character is concentrated — about 8–12 minutes. Meanwhile, grate or press the fresh ginger and squeeze through muslin or a fine sieve to extract approximately 2 tablespoons of juice. Add the additional brandy to the reduced liquid and simmer for 2 minutes to burn off the raw alcohol. Remove from the heat. Stir in the ginger juice, cold butter, and lemon juice. The sauce should be intensely brandy-forward with a clean spike of ginger heat. Adjust sweetness with a pinch of caster sugar if needed. Keep warm until service.

BRANDY SNAPS
Preheat the oven to 180°C fan / 190°C conventional / 350°F. Line a baking sheet with a silicone mat or parchment. Melt the butter, sugar, and golden syrup in a small saucepan over medium-low heat, stirring until smooth. Remove from the heat. Sift in the flour and ground ginger; stir in the lemon zest if using. Mix to a smooth, slightly viscous batter. Drop teaspoon-sized amounts onto the prepared sheet in small batches, leaving at least 8cm between each — they spread dramatically. Bake for 8–10 minutes until golden-amber and lacy throughout. Leave for 60–90 seconds until cool enough to handle but still pliable, then roll each quickly around a greased rolling pin to form a cigar. Transfer to a wire rack and cool completely. Store in an airtight container at room temperature for up to 2 days.

PLATING
Run a thin warm knife around each ring and gently push the set double-layer cremeux onto individual serving plates — dark chocolate beneath, caramel gold above. Arrange the poached pear alongside or fanned over the cremeux. Place one brandy snap against or balanced across the cremeux. At the moment of service, spoon or pour the warm ginger and brandy sauce over and around, allowing it to pool on the plate. Serve immediately.