Pear Carpaccio

For the pear carpaccio, squeeze the lemon.

Peel the pears, cut them in half, remove the core and slice the pear halves into fine leaves using a vegetable grater.

Sprinkle the pear leaves with lemon juice and Williams pear and let them marinate for about half an hour.

In a small saucepan, bring the marinade to the boil with the sour cherry jelly, add the whipped cream and bring to the boil again. Allow to cool.

Divide the pear slices among dessert plates, add vanilla ice cream balls and serve the pear carpaccio drizzled with the sauce.

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