Warm pear and chocolate sauce sliding over cold vanilla ice cream, toasted almonds on top, all in ten minutes: Maison Perrotte’s Belle Hélène Jam, created by Stéphan Perrotte, puts a whole timeless French dessert into a spoonful.
Serves 4 · 10 min
- Gently warm 4 tbsp of the Belle Hélène jam with 2 tbsp heavy cream, stirring until smooth.
- Place 2 scoops of vanilla ice cream in each of 4 bowls.
- Add 2 well-drained poached or canned pear halves to each bowl.
- Spoon the warm sauce over the top and finish with toasted sliced almonds.
The star of this recipe: Belle Hélène Jam, by Maison Perrotte.
