La Poire Belle Helene with freeze dried Plums

Recipe by Laurent Loudeac & Camille Furminieux from Museum Art Hotel – New Zealand. Global Champions of the Dilmah Real High Tea Global Challenge 2015

(10 portions)

Poached Pears:
10 Tinned baby poached pears
400ml of the pear poaching syrup
200ml water
4 tablespoon Doris plum juice
1 clove
1 cinnamon stick
1 vanilla pod
2 tablespoon Meda Watte tea
Vanilla crème Patissiere:
100ml organic milk
1 free range egg yolk
40gr sugar
15gr custard powder
10gr organic butter
1 vanilla pod split in ½ 13
Chocolate sauce:
100ml organic cream
50gr dark chocolate (72%)
2 cloves
5 peppercorns
1/2 cinnamon stick


Poached pears:
In a pot put all the ingredients apart from the pear bring to simmer , turn off and infuse for 10/15 minutes.in the meantime using a parisienne scoop, empty the inside of the pear from the bottom without breaking them. Pass the infusion thru a sieve into another pot, add the pears and simmer for slowly for 1 hour. Turn off the heat and cool them down in the liquid.

Vanilla crème Patissiere:
Scraps the seeds of the vanilla pod with a small knife then in a small pot mix milk, vanilla pod and seeds together and bring to the boil. In a bowl whisk vigorously the egg yolk, sugar and custard powder, pass the milk through a sieve on top of the egg , whisking constantly. Put into a clean pot and bring to boil, cook for 2 minutes or until starch is cooked and cream thicken. Add the butter mix well and put back in a clean bowl, cover with glad wrap and refrigerate.

Chocolate sauce:
Bring cream, cloves cinnamon and peppercorn to boil and let infuse, put broken chocolate in a bowl and pass the cream thru a sieve on top of chocolate, mix with a spoon or whisk, pour into a jug and keep warm.

To put together:
Take the Vanilla crème patissiere and with an electric whisk beat it for 1 minute to lighten it up and, put into a piping bag fitted with a small nozzle.

Take each pear out of the poaching liquor drain them and pipe the vanilla cream inside. Using a brush, brush some of the chocolate sauce on a straight line, put the pear at one end of the brushed chocolate and positioned some crunchy pieces of freeze Doris plum along the chocolate path. Pour chocolate on top of each pear and serve.

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