Gu Pear Belle Helene with Chocolate Ganache

Ingredients

Poached pear in vanilla

4 pears
350g caster sugar
1 litre of water
2 vanilla pod
1 lemon juice

Mascarpone cream with green cardamom

250g mascarpone
50g caster sugar
50g water
Green cardamom

Caramelised puffed rice

15g butter
30g caster sugar
20g puffed rice

Method

Poached pear in vanilla

Boil the water sugar & the vanilla pod (previously cut in 2 & grated).

Peel the pear & the core the seed. Place the pear in the syrup and cook until tender, for approximately 30min with a baking paper covering the pear (to avoid oxidation).

Leave to cool.

Mascarpone cream with green cardamom

Heat the water & sugar together to dissolve.

Place the mascarpone in a bowl and mix with a spatula to smooth, add the cold syrup.

Place the green cardamom in a pepper mill and give between 30 to 40min; turn accordingly to taste.

Caramelised puffed rice

In a frying pan, caramelise the sugar with the butter until light brown caramel.

Remove the pan from the heat, stirring with a wooden spoon, then add the puffed rice and stir until the rice is fully coated.

Cool down on a baking paper on a baking tray.

Assembly

Slice the pear as you wish. In a shallow tumbler glass deposit the sliced pear and cover with mascarpone cream.

Just before serving warm the Gü cheeky pot of chocolat ganache in the microwave and pour over the mascarpone cream.

Sprinkle with the caramelized rice and enjoy.