Preview

Poire belle hélène in a cup

Poached pear with vanilla ice cream, choclate topping and almonds

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.

Share this unique and tasty
experience

Private and Corporate Events