John Myers
Pear Helene Ice Cream Dessert
The perfect pear helene ice cream dessert recipe with a picture and simple step-by-step instructions.
Preparation per serving: Poach the fruit in sugar syrup
- 1 piece Pear fresh, halved (2 halves)
- 50 g Sugar
- 50 ml Water
- 1 tsp Cloves
Equipping the dessert bowl:
- 2 piece Vanilla ice cream scoops
- 2 piece Pear halves (see above)
- 3 tbsp Whipped cream / spray cream
Chocolate sauce:
- 250 ml Milk, cold
- 50 g Sugar
- 1 pinch Salt
- 15 g Food starch
- 20 g Cocoa powder
- 1 tbsp Chocolate (couverture) grated
Topping to sprinkle:
- 2 tbsp Chocolate chips, white
- 1 tbsp Violet flowers or rose petals
Preparation:
- Peel the pears, cut them in half and poach them with the cloves in hot sugar syrup. Let the whole thing cool down completely (the day before).
Equipping the dessert bowl:
- Place 2 ice cream scoops in the middle of each serving, cover with cream, give up the cooled pear halves and pour the chocolate sauce over the edge. Use white chocolate chips and sugared dried flowers as a topping.
Use:
- To be used as an ice cream dessert in summer and winter
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