Poached Pear

Almond Vanilla Ice Cream

Chocolate Sauce

Topping

Peel the pear very nicely, to get a smooth surface. You can deep into cold water with lemon juice to avoid brown color on the pears. Mix in cold process honey with water and the pulp of vanilla bean (the stick will damage the shape of the pear during baking), place 2 pear per vacuum bag with 100g of syrup, then vacuum the bag. Bake in steam oven in perforated plate (or suspended from a grill to keep the best shape of the pear) for 1h at 85°C. Let cooling down in refrigerator.

Blend cold milk with premix of milk powder, sugar and vanilla pulp. Warm up to 70°C, then out of fire blend with almond pure paste and cold liquid cream. Pour in pacojet pot and freeze, or place into ice-cream machine. You can add stabilizer if you want to store for long time in freezer.

Warm up at around 70°C cream with vanilla, then pour on chocolate to make an emulsion. Use at around 27°C. If you want to use warmer, you can increase quantity of chocolate.

(for 16 desserts)

Roast around 14min at 160°C in ventilated oven.

Open vacuum bag with poached pear, cut a ring on the base to be able to take out all the seeds from inside using a spoon. Fill the hole of the seeds with ice cream in last time, place the pear into a nice plate and pour the sauce at 27°C on top. Sprinkle some chopped roasted almond on the sauce for final touch. The sauce and the almond can be added in from of customer for some show.