Poire belle Hélène

1. Heat the milk, sugar (1), and the split vanilla pod.
2. Mix the sugar (2) with the ice cream stabilizer and whisk into the warm milk.
3. Bring the milk to a boil while stirring.
4. Beat the egg yolks in a bowl and prepare a crème anglaise.
5. Cool down and add the cold cream.
6. Churn in an ice cream machine.

1. Bring all the ingredients, except the pear, to a boil.
2. Peel the pear and remove the core.
3. Poach the hollowed-out pear in the liquid until done.

1. Bring the glucose, water, sugar, cream, and milk to a boil.
2. Put the chocolate in the blender and add the warm liquid.
3. Wait 1 minute and blend the mixture until smooth at high speed.
4. Store the chocolate sauce in the refrigerator.

1. Mix the butter with the lemon zest.
2. Mix almond paste with the almond praline and the egg yolk.
3. Add the creamy butter to this mixture.
4. Store in the refrigerator until use.

Fill the poached pear with the almond frangipane. Fill a round mold with the vanilla ice cream to create a ring and decorate with gold spray. Place the warm pear on the ice cream ring and serve with warm chocolate sauce.