Poire belle hélène in a cup

Poached pear with vanilla ice cream, choclate topping and almonds


Recipe for 12 Tapas

For the poached pears

1 Unit(s)
500 Ml
250 Gr

For the chocolate topping

100 Gr
Dark chocolate
200 Ml
Cream 35%


25 Gr
Sliced almonds

Preparation time: 30 min

  • General preparation
    Peel and cut the pear in half, empty out the seeds using a melon baller. Cut each half into 6 pieces.
  • For the poached pears
    Mix the water and the sugar together and boil to obtain the syrup. Deep the cut pears into the syrup and cook it gently between 8 and 12 minutes according to the maturity of pears.Once cooked, reserve the pears in the refrigerator still in the syrup.
  • For the chocolate topping
    Bring the cream to a quick boil and pour it on the chocolate. Stear until the chocolate is completely melted.
  • For the almonds
    Roast the almonds for 2 minutres in the oven to make them golden.
  • To serve
    Put a little scoup of vanilla ice cream made with a melon baller in a cup. Place a piece of poached pear on it and coat with the chocolate topping. Decorate with almonds.
This reciepe is made for 12 tapas, for 4 persons you should double the quantitys.This dish was created by Auguste Escoffier in 1864 and named after Offenbach's operetta La Belle Hélène.

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