Pear Sorbet Stilton, Cornflake Crunch, Pumpkin Ganache

• 1/2 recipe Pumpkin Ganache (page 208)
• 1/4 recipe Cornflake Crunch (page 51) 90 g (1 cup)
• 200 g Stilton cheese, crumbled 7 ounces (1 cup)
• 1 recipe Pear Sorbet (recipe follows)

1. Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls.
2. Create a small pile of the crunch just off the center of each dish.
3. Top with the Stilton.
4. Carefully perch generous scoops or quenelles (see page 28) of pear sorbet on top of the cheese.
5. Serve at once.

ganache, stilton cheese, recipe pear sorbet

Taken from www.epicurious.com/recipes/food/views/pear-sorbet-stilton-cornflake-crunch-pumpkin-ganache-382426 (may not work)