Dilmah Seven Star TeaDilmah Seven Star Tea

LA POIRE BELLE-HÉLÈNE

Food : Main Courses

LA POIRE BELLE-HÉLÈNE

Ingredients

Poached Pears
• 10 Baby Poached Pears, canned
• 400ml Poached Pear Syrup
• 200ml Water
• 4tbsp. Plum Juice
• 1 Clove
• 1 Cinnamon Stick
• 1 Vanilla Pod
• 2tbsp Meda Watte Tea
Vanilla Crème Pâtissière
• 100ml Organic Milk
• 1 Free-range Egg Yolk
• 40g Sugar
• 15g Custard Powder
• 10g Organic Butter
• 1 vanilla pod, split in ½
Chocolate Sauce
• 100ml Organic Cream
• 50g Dark Chocolate (72%), chopped
• 2 Cloves
• 5 Peppercorns
• 1/2 Cinnamon Stick

Method

Poached Pears
  • In a pot put all the ingredients apart from the pears and bring to a simmer. Turn off and infuse for 10/15 mins.
  • In the meantime, using a parisienne, scoop and empty the inside of the pears from the bottom without breaking them. 
  • Pass the infusion through a sieve into another pot, add the pears and simmer slowly for 1 hour.
  • Turn off the heat and let them cool down in the liquid.
Vanilla Crème Pâtissière
  • Scrape the seeds of the vanilla pod with a small knife and add to a small pot. Mix the vanilla with milk and, over low heat, bring to a boil.
  • In a bowl, whisk vigorously the egg yolk, sugar and custard powder.
  • Through a sieve, pour the milk on top of the egg and custard mixture, whisking constantly.
  • Put the entire mixture into a clean pot and bring to a boil. Cook for 2 minutes or until the starch is cooked and has thickened.
  • Take off heat, add the butter, mix well and put back in a clean bowl, cover with cling wrap and refrigerate.
  • Before use, take the vanilla crème pâtissière out of the fridge and, with an electric whisk, beat for 1 minute to lighten up and put into a piping bag fitted with a small nozzle

Chocolate Sauce

  • Bring cream, cloves, cinnamon and peppercorns to a boil and let infuse. Add chocolate into a separate bowl and pass the cream through a sieve on top of the chocolate. Mix well and pour into a jug. Keep warm. 

The range of Dilmah Tea used

  • Dilmah Watte Boutique Tea

The variety of Dilmah Tea used in the recipe

  • Meda Watte

Created by : Laurent Loudeac