Jazz up your Christmas puds with Gü

In this video, Fred Ponnavoy, Head Chef at Gü gets us in the mood for Christmas with a brilliant way to jazz up Gü’s Cheeky Little Pots of Chocolate Ganache. It's called Gü Pear Belle Helene.

What you need:

Poach pear in Vanilla:
4 pears
350g caster sugar
1 litre of water
2 vanilla pod
1 lemon juice

- 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 30mn with a baking paper covering the pear (to avoid oxidation).
- Leave to cool.

Mascarpone cream with green Cardamom:

250g mascarpone
50g caster sugar
50g water
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 40 turn according to taste.

Caramelised puffed rice:
15g butter
30g caster sugar
20g puffed rice (rice krispies)

- In a pan frying pan, caramelize the sugar until light brown caramel.
- Add the butter and remove the pan from the heat, just steer using a wooden spoon then add the rice krispies, stir until the rice is fully coated and cool down on baking paper on a baking tray.
- In a glass deposit the sliced pear, deposit the mascarpone cream on top.
- Pour the hot chocolate ganache and finish by sprinkling the caramelized rice krispies on top.

Assembly:

- Sliced the pear as you wish.
- In a shallow tumbler glass deposit the sliced pear, cover with mascarpone cream.
- Just before serving warm the Gü Cheeky Little Pots of Chocolate Ganache in the micro wave and pour over the mascarpone cream.
- Sprinkle with the caramelized rice and enjoy!