How to Make Poire Belle Helene
Good day guys…
Before I already posted about the steps to make our creamy panna cotta. So this time, we will go out from Italy to French. I just found such a unique dessert from French. This classic French recipe comes from a classic French chef, Alain Benech, which is much appreciated by everyone. I think it is so easy to make a t home. Lets check this out…
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| Image taken from: http://www.frenchtoday.com/ |
• 4-6 Pears
• 1 Liter Water
• 200g Sugar
• Lemon or Orange zests
• Optional: Vanilla
• Optional: 1 Star Anis
• 250g Dark bittersweet chocolate
• 30cl Heavy cream
• 50g Butter (room temperature)
• Slivered toasted almonds
• Ice-cream
Steps:
1. Slowly heat up the cream in a heavy bottom pan or even better in a double-boiler (“un bain-marie”) (a container on top of a simmering pot of water). Once it’s heated (never bring to a boil!), then add the chocolate (chopped up into small even pieces). Keep mixing until the chocolate completely melts. Then add the butter and mix gently until it has all melted and incorporated the chocolate mixture.
2. (Note: in the picture that I took, I kind of screwed up my chocolate by trying to go a little too fast. This is why the texture is more granular and not silky smooth… Still delicious but much less presentable. You’ll do a lot better than me I’m sure!)
3. In the other place, stir the heavy cream and sugar in a saucepan, cocok in the medium heat.
4. Firstly, you need to prepare your pears. Peel the pears and cut off the lower part to make the pear stand nicely in the plate when its serve. Then, from the bottom, core the pears.
5. In a large saucepan. Add the water and mix it with sugar, the zests and optionally the star anis and the vanilla. Cook it and let it come to very gentle simmer.
6. Add the pear, and simmer the pears inside the syrup liquid until smooth.
7. In the other place, prepare the chocolate sauce. In a heavy bottom pan, heat the cream then add the chopped chocolate. Cook it until the chocolate melts. Then, add the butter mix it gently until the chocolate mixture perfectly melted.
8. In a desert dish, place one of the pears standing up. Add an ice cream scoop and then drizzle the warm chocolate sauce on top of both the pear and the ice-cream. Pour the almond on the top.
Now you have your own Poire Belle Helene. Hopefully you can enjoy this recipe. Have a great day…
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