Indian
recipes


Recipes
from Gujarat


French
recipes



Travel to
France

Recipes
with pear

Cashew nut ice cream

 

Poire belle Hélène

 
  • 100 GRAM SUGAR
  • 1 CUP CREAM
  • 7 CUPS MILK
  • 4 CARDAMOM PODS, use inside seeds
  • 75 GRAM CASHEW NUTS, chopped
 

Bring the milk with the cardamom to the boil. Simmer, on low heat, for one and a half hour until the quantity has reduced to half. Add the sugar, the cashew nuts and cream, stir. Freeze for at least 4 hours, stir every hour, or use an ice cream making machine.

Bring two cups of water to the boil and dissolve the sugar. Poach the pear parts 5 minutes in this syrup. Heat the cream and dissolve the chocolate. Allow the pears to cool down. Distribute the pears and ice cream over 4 ice coupes and pour the sauce on top. Sprinkle with almonds.

The famous cook Escoffier invented this recipe by the end of the 19th century and named it after an operetta by Offenbach. Originally it was served with sugared violets instead of shaved almonds.