Guy Savoy’s poire Belle-Hélène is super rich, with homemade chocolate sauce and vanilla ice cream. This is the perfect ending to any meal!
Vanilla Ice Cream
Step 1: Vanilla Ice Cream
Bring the milk to a boil in a pot, and add the cream and the vanilla bean seeds. Beat the egg yolks with the sugar until light and fluffy. Add the hot liquid to the egg yolks, then return the entire mixture to the pot and cook over low heat, mixing constantly, until it reaches 83 °C or until it coats the back of a spoon. Allow to cool, then freeze in an ice cream machine for 15 minutes or until it is nice and thick.
Step 2: Poached Pears
Peel the pears with a peeler, making sure that you leave the stems attached. Use the peeler to core the pears from the bottom, digging out the core and seeds gently. Use a shaver to shape the pears under running water to give them their original shape. Make a syrup by bringing the water and the sugar to a boil in a pot. Submerge the pears in the boiling syrup, and cook 20 to 30 minutes (riper fruit will take less time to cook). When the pears are cooked through, drain them and allow them to cool.
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