Description
The recipe was the result of a collaboration with musical genius - composer Jacques Offenbach, and a great chef, culinary guru of Auguste Escoffier. Offenbach in 1864 he created his most famous operetta "the Beautiful Helen". The famous chef was an ardent and devoted fan of Offenbach. His masterpiece is the author's recipe, he devoted the main character of the operetta is the most beautiful of women. Spicy, sweet pear, with its forms and multi-colored flavor in this dessert symbolizes the immortal image of a beautiful mythological Helen. So, pears with chocolate sauce with candied violets. Simple and elegant. This dessert surprised me three times: first, I read the story of its creation and the triumphant March by the most sophisticated of European restaurants. Then was surprised how nice and simple it is to prepare. But the main shock was expected, when we removed the sample. Divine!
Ingredients
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Pear
4 piece
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Cream
100 ml
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Dark chocolate
1 pack
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Sugar
200 g
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Water
0.5 l
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Cinnamon
1 piece
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Lemon
0.5 piece
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Vanilla
1 pack
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Powdered sugar
100 g
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Cognac
2 Tbsp
Cooking
Prepare the syrup for the pears in hot water (0.5 l) dissolve the sugar (200 g), put the lemon zest, cinnamon stick, vanilla. Bring to a boil.
My pears, cut away the peel, cut off the bottom so that the pear can stand steadily.
Proverjaem pears in syrup with spices for about 20 minutes on very low heat. Leave the pears in the syrup to the design. Before to lay out their portion, and took from syrup and dry on a towel.
Prepare the chocolate sauce. In a bowl put the pieces of dark chocolate, and fill them with cream and melt in a water bath. I put the bowl of chocolate into the pan and covered the pan with the pears. Very convenient - pears cooked, the sauce is done.
When the chocolate has melted, the sauce, beat with a whisk until smooth and add the cognac. If dessert will feast on kids, alcohol is not put.
Pears pour the cooled and thickened sauce.
Served in the classic version of these pear with candied ginger and vanilla ice cream. But the source indicated candied violets. They decorated the dessert "the Beautiful Helen" in the moment of its creation and first years. I got the idea to make candied violets - I've never had them before. It turned out to be very simple: take fresh flowers to osmium them and dry on a napkin.
Prepare a syrup of sugar and water in a ratio of 1:1. Bring to a boil, proverjaem, cool. Dip each flower into the syrup and sprinkle with the sugar powder
I did this design on a bowl, put a large colander, placed soaked in syrup of violets. Sprinkle top of them through a small sieve with icing sugar, gently turning in all directions
Coated with powdered flowers gently place on a parchment or baking paper. They must be dried in the sun for 1-2 days. Or dry in oven on low heat with the door ajar (I put a wooden spoon to leave a decent gap for air circulation). After 1.5-2 hours violets ready. They are very fragile, and, as it turned out - delicious and flavorful!:)
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