Pear Belle-Hélène, Polignac Almonds
- 50 g water
- 60 g sugar
- 50 g sliced almonds
Step 1: Vanilla Ice Cream
Pour the milk and the cream into a pot. Add the split and scraped vanilla bean, then bring to a boil. Mix the powdered milk, the sugar, and the egg yolks together in a mixing bowl, then pour this mixture into the pot and bring to 85 °C. Strain the mixture through a chinois, allow to rest at least 12 hours, then place into an ice cream maker.
Step 2: Polignac Almonds
Bring the water and sugar to a boil in a pot to make a simple syrup. Bring the syrup to 30 °C, and add the almonds. Allow to soak at least several hours. Preheat the oven to 160 °C (th. 5-6). Drian the almonds and place them on a Silpat®. Roast until nicely browned.
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