Pears Belle Helene

Ingredients for Pears Belle Helene

Instructions for Pears Belle Helene

To prepare the Pears Belle Helene recipe, please follow these instructions:

Poached Pears: Peel the pears and cut them in half, remove the core House using a parisiennejern or a teaspoon. Crack vanillestangen lengthwise and scrape the marrow out. Boil the water up along with all the ingredients. Came the pears in the water and pocher them gently just under boiling temperature. Deck them if necessary. with a piece of wax paper. They are done when you can stick a knife in the middle of the peak and only feel slight resistance. Remember, polycarbonate covers boils further when the sheeting is taken by the stove, so they must not be quite tender when you take them off! Cool them in the brine.

Ice cream: whip the cream stiff and smooth. Crack vanillestangen lengthwise and scrape the marrow out. Beat the egg yolks together with the 50 g icing sugar white and vanillemarven. (See using the vanillestangen page???). Beat the whites to a smooth meringue together with the rest of the sugar. Turn gently marengsen along with æggesnapsen and cream. Freeze parfaiten in the form.

Chocolate sauce: getting the water into the pan with the honey. Crack vanillestangen lengthwise and scrape the marrow out. Com rod and marrow in sheeting. Give it all a rehash and whip it thoroughly through. Take the Pan from the heat. Chop chocolate fine and stick it in the warm layer. Blend if necessary. the sauce with a hand blender and term it through a fine mesh sieve. Hold it snug, but not more than 55 °.

Chocolate shavings: using a sharp knife Scrape shavings of chocolate.

Serving: take the ice out of the freezer 10-15 min. before serving. Cut into appropriate pieces and sprinkle them with chocolate shavings. Server ice along with the warm chocolate sauce and Poached Pears.