Bring the milk with the cardamom to
the boil. Simmer, on low heat, for one and a half hour until the quantity
has reduced to half. Add the sugar, the cashew nuts and cream, stir.
Freeze for at least 4 hours, stir every hour, or use an ice cream making
machine.
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Bring two cups of water
to the boil and dissolve the sugar. Poach the pear parts 5 minutes in
this syrup. Heat the cream and dissolve the chocolate. Allow the pears
to cool down. Distribute the pears and ice cream over 4 ice coupes and
pour the sauce on top. Sprinkle with almonds.
The famous cook Escoffier
invented this recipe by the end of the 19th century and named it after
an operetta by Offenbach. Originally it was served with sugared violets
instead of shaved almonds.
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