Everyone knows the Poire Belle Helene but here is a new way of preparing pears and chocolate with a taste of caramel slightly perfumed with vanilla, thanks to the vanilla olive oil from the Mas Fabre de Laferriere in Ille sur Tet. A real must!
This is a very easy to make dessert that will surprise your guests thanks to the original mix of pear, chocolate, caramel and vanilla, together with the sweet taste of olive oil from Roussillon, made from the variety oliviere. Julien Blaya, very dynamic and friendly chef, also Toque Blanche from Roussillon, has put all his passion in this nice dessert.
Ingredients for 4 people
Pears: 2
Liquid cream: 300 g and 350 g
Vanilla bean: 1
Cumaru: 1
Chocolate: 455 g
Brown sugar: 50 g
Vanilla olive oil (Huile des Orgues)
Preparation
Ganache
Heat the 300 g of cream in a pan. Scrape the vanilla bean to extract the seeds and dip in the cream, all together. Add the chocolate to the warm cream. Stir the ganache and pass it through a strainer to remove the vanilla.
Caramel
Heat the vanilla olive oil from Huile des Orgues together with the sugar in a pan to prepare a caramel.
Pears
Cut the pear in small cubes and add them to the caramel. Mix. Stop the heat and let the pear get caramelized.
Mousse of ganache
Take the crème Chantilly prepared previously with the 350 g of liquid cream. Add two tablespoons of cream in the ganache and mix with energy. Add 5 tablespoons of cream without mixing. Mix softly the mousse just before serving.
Presentation
Put the pear in the bottom half of the glass. Add a lay of chocolate mousse above them. Clean the glass. Add the shavings of the cumaru and add a little bit of vanilla olive oil from Huile des Orgues.
To be served cold.
Enjoy!
Restaurant La Senyera
81, rue Saint Jean
66500 Villefranche de Conflent
Tel : 04 68 96 17 65
