Poire Belle – Hélène Recipe
With poached vanilla pear gelato with a chocolate ganache
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Ingredients
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Poached Pears
Vanilla Gelato
Chocolate Ganache
Method
Poached Pears
- 1
- 2
Poach the Pears
Peel the pears, leaving the stems intact. Place them in the poaching liquid, making sure they are submerged. Cover the saucepan and simmer for about 20-25 minutes, or until the pears are tender but still hold their shape.
- 3
Cool the Pears
Once poached, remove the pears from the liquid and let them cool. Strain the poaching liquid and reserve for serving, if desired.
Vanilla Gelato
- 4
Prepare the Custard Base
In a medium saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium until the mixture is hot but not boiling.
- 5
- 6
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
- 7
Chill and Churn
Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 8
Freeze the Gelato
Transfer the gelato to a lidded container and freeze for at least 2 hours until firm.
Chocolate Ganache
- 9
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 10
Make the Ganache
Remove the saucepan from heat and add the chopped chocolate. Let it sit for a few minutes, then stir until smooth and glossy.
- 11
Cool the Ganache
Allow the ganache to cool slightly before using it to drizzle over the poached pears and gelato.