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This unusual dessert is made of tea-poached pear, ice cream and runny cucumber-rosemary jelly.


  • 2 pears
  • “Lapsang Souchong” or “Earl Grey” tea
  • 4 large vanilla biscuits
  • 0,5kg cucumber
  • Few sprigs of fresh rosemary
  • 5-7g gelatine
  • White chocolate ice cream
  • Handful of dill leaves


1. In a pot make the tea and, while it is hot and steaming, add the pears. Leave them in the tea for at least one hour.

2. Prepare the cucumber-rosemary jelly. It is not as difficult as it might look at first glance. Squeeze the juice from the cucumber, strain it and season with salt. Heat the juice until a third of the liquid evaporates, then add the sprigs of fresh rosemary. After the juice is infused with the taste and aroma of rosemary, remove the sprigs and add the gelatine, which has been previously soaked in cold water. Put the liquid into the fridge. Jelly will remain runny afterwards but that is how it should be.

3. Buy some white chocolate ice cream in an ice cream shop (if you cannot find this flavour ice cream, you can use vanilla ice cream instead). Mix the ice cream with the chopped dill sprigs.

4. Scatter the biscuit crumbs on a plate, add a few tablespoons of the ice cream and the halved pear. Garnish with the runny cucumber-rosemary jelly.