La poire belle helene with freeze dried plums

La poire belle helene with freeze dried plums

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Camille Furminieux
Laurent Loudeac

  • Sub Category Name
    Food
    Sweets
  • Recipe Source Name
    Real High Tea Web Site

Ingredients

Poached Pears
  • 10 Tinned baby poached pears
  • 400ml of the pear poaching syrup
  • 200ml water
  • 4 tablespoon Doris plum juice
  • 1 clove
  • 1 cinnamon stick
  • 1 vanilla pod
  • 2 tablespoon Meda Watte tea
Vanilla crème Patissiere
  • 100ml organic milk
  • 1 free range egg yolk
  • 40g sugar
  • 15g custard powder
  • 10g organic butter
  • 1 vanilla pod split in ½ 13
Chocolate sauce
  • 100ml organic cream
  • 50g dark chocolate (72%)
  • 2 cloves
  • 5 peppercorns
  • 1/2 cinnamon stick

Methods and Directions

Poached pears
  • Place all the ingredients, apart from the pear, in a pot and bring to simmer. Turn off and infuse for 10/15 minutes. In the meantime using a parisienne scoop, empty the inside of the pear from the bottom without breaking them. Pass the infusion through a sieve into another pot, add the pears and simmer slowly for 1 hour. Turn off the heat and cool them down in the liquid.
Vanilla crème Patissiere
  • Scrape the seeds of the vanilla pod with a small knife then in a small pot mix milk, vanilla pod and seeds together and bring to the boil. In a bowl whisk vigorously the egg yolk, sugar and custard powder, pass the milk through a sieve on top of the egg , whisking constantly. Place in a clean pot and bring to boil, cook for 2 minutes or until starch is cooked and cream thickens. Add the butter mix well and put back in a clean bowl, cover with glad wrap and refrigerate.
Chocolate sauce
  • Bring cream, cloves, cinnamon and peppercorn to boil and let infuse, put broken chocolate in a bowl and pass the cream through a sieve on top of chocolate, mix with a spoon or whisk, pour into a jug and keep warm.

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