Method

• 1.
  For the kyobancha cream, place tea leaves and cream in a saucepan over medium-low heat and bring to just below boiling point. Remove from the heat and allow to infuse for 1 hour.
• 2.
  Strain cream and return to low heat, stirring, until warmed through. Soak the gelatine leaves in cold water for 5 minutes, then squeeze to remove excess liquid.
• 3.
  Gently whisk gelatine leaves into cream until combined. Strain and chill overnight.
• 4.
  The next day, preheat oven to 150°C.
• 5.
  Place the caster sugar, star anise and sage leaves in a flameproof casserole with 1 1/2 cups (375ml) water, then stir over low heat until the sugar dissolves. Bring to the boil, then add the pears. Cover and roast in the oven for 3 hours or until the pears are tender and caramelised. Cool slightly.
• 6.
  Increase the oven to 180°C and line a baking tray with baking paper.
• 7.
  Whisk the eggwhites until soft peaks form, then stir in walnuts and 1 teaspoon salt until combined. Spread out on the baking tray and bake in the oven for 10 minutes until golden and crisp. Allow to cool (they will continue to crisp while cooling), then roughly chop.
• 8.
  Gently whisk the cream mixture until soft peaks. Place pear halves in a bowl, add a quenelle (oval-shaped scoop) of cream, scatter with chopped walnuts and drizzle with the pear juices.