Preview

Poire belle hélène in a cup

Poached pear with vanilla ice cream, choclate topping and almonds

Note 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.

Ingredients

Recipe for 12 Tapas

For the poached pears

1 Unit(s)

Pear

500 Ml

Water

250 Gr

Sugar

For the chocolate topping

100 Gr

Dark chocolate

200 Ml

Cream 35%

Decoration

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.

Cooking schedule