Pear Helene De Luxe

For pear Helene de luxe prepare the ice cream the day before. Beat and separate 4 eggs. Cut the vanilla pod lengthwise. Heat the whipped cream, milk, eggs, egg yolks, sugar and the pod in a hot water bath, stirring throughout, but not too hot. Remove the vanilla pod afterwards. Finish making ice cream in an ice cream maker.

The next day, wash the lemon hot, dry it and grate the peel. Then cut in half and squeeze out the juice. Peel the pears as well, cut them in half and remove the core. Then cut them into small, even cubes, immediately sprinkle them with the lemon juice so that they do not darken.

In a saucepan, foam the honey, extinguish with pear juice and white wine. Add the cinnamon and lemon zest and let it simmer a bit. Add the pear cubes to the hot broth, let them infuse and then let them cool in it.

In the meantime, prepare the sabayon. Break and separate the eggs and beat the yolks, cocoa powder, milk and sugar over a hot water bath until thick and fluffy. Mix in chili chocolate.Before serving the pear Helene de luxe sponge cut into small cubes. Alternating with the pear mixture, layer the sponge cubes with a little sweet brew each, sabayon and the ice cream in glasses.

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