Project Description

Milk of the Poppy


1. mix the pear & poppy, add the ultratex & whisk until a gel texture is achieved, place in a piping bag & set aside

2. heat the water & 9 Luker chocolate bars in a pan on a low heat, whisk together, until you have a double cream consistency

3. smear on a cold plate, dust with gingerbread crumb, bee pollen & cacao nibs

4. pipe the pear & poppy gel in to your pre made tart cases

5. top with Italian meringue

6. give a quick blast with a blowtorch, & place on on the plate with the last Luker bar placed on the plate & blowtorch aswell

7. add the flowers & serve

This recipe has been designed & produced for Billington’s Gingerbread by Executive Chef, Chris Burt, from the Mytton and Mermaid Hotel , Shropshire.

Chris Burt
Chris Burt Executive Chef at the Mytton and Mermaid


3 pre made gluten free tart cases

35ml pear puree 1/2 teaspoon poppy extract

3 tablespoons ultratex 10 Luker Tumaco

65% chocolate bars

8ml still water

1 stick of Billingtons gingerbread crumbed

1 teaspoon bee pollen

1 piping bag of Italian meringue

1 teaspoon Luker cacao nibs

wild flowers & herbs

To buy Billington’s Gingerbread online, please click here.