Today, Raphaël Potard, home chef at La Belle Assiette in Bordeaux, presents us with his star recipe: Pear poached with Pécharmant, creamy chocolate and dried royal ice cream.
A chef's recipe, technical but quite feasible, that will impress your guests every time!
For poached pears:
- 8 firm pears
- 300g powdered sugar
- 0,5L red wine (Pécharmant)
- 0.2L of water
- 4 rosemary leaves
- 1 sprig of sage
For the chocolate creamer:
- 240 g dark pastry chocolate (52% minimum)
- 0.2L milk ½ skimmed
- 0.2L 30% mg liquid cream
- 3 egg yolks
- 60g of sugar
For dried royal ice cream:
- 300g of sifted icing sugar
- 1 egg white
- ½ pressed lemon
- Fennel seeds (optional)
- Making the chocolate creamy cream:
- Make a custard with milk, cream, egg yolks and sugar
- Add the dark chocolate previously cut into pieces, then mix with a hand blender
- Put the preparation in a rectangular dish, film it in contact with the cream and let it cool down (10 min at room temperature, then 2h in the fridge).
- Place the preparation in a round piping bag.
- Production of poached pears:
- In a saucepan that can hold all your pears, bring the wine, sugar and water to a boil, then add the rosemary and sage to the mixture
- Wash and peel the pears, then plunge them halfway into the syrup.
- Leave to cook over low heat (the syrup must be simmering) for about 20 minutes, covered.
Note: Pears are cooked when the tip of the knife fits easily and evenly into the knife while maintaining a firm consistency.
- Remove the cooked pears and allow to cool.
- Remove the herbs and leave the syrup on the heat until a very thick syrup is obtained, keep it.
- Cut the pears in half and remove the seeds with a spoon and leave in a cool place until the time of dressing.
- Realization of dried royal ice cream:
- Preheat the oven to 170°.
- In a mixer, mix the sifted icing sugar, egg white and juice of half a lemon and whisk at high speed for 7
min. Note: the result is too liquid, add a little icing sugar.
- Add the fennel seeds
- Oil a sheet of parchment paper evenly with a brush. Place the sheet on a baking sheet.
- Place the ice on the sheet of paper and spread evenly with a spatula until it is about 2mm thick.
- Cook for about 7min at 170°C.
Note: Royal ice cream is cooked when it is lightly golden.
On a plate, poach the creamy, add the pear, and fix dried ice chips, cover with syrup. You can decorate with red fruits and mint leaf.
This dessert will go very well with a bottle of Pomerol from Château des Annereaux: A silky, delicate and slightly smoky wine, ready to drink. SILVER medal at the "Pleasure Prize 2015" competition in Bettane and Desseauve 88/100 WINE ENTHUSIAST.