Steps to Prepare Gordon Ramsay 'V' Poached pears with florentine cream

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, 'v' poached pears with florentine cream. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

'V' Poached pears with florentine cream is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. 'V' Poached pears with florentine cream is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have 'v' poached pears with florentine cream using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make 'V' Poached pears with florentine cream:

1. Get pears
2. Make ready squeeze lemon juice
3. Take water
4. Prepare /4oz caster sugar
5. Make ready /7fl oz whipping cream
6. Get /4oz florentine biscuits
7. Prepare 4oz dark chocolate
8. Take vanilla pod

Steps to make 'V' Poached pears with florentine cream:

1. Peel the pears, cut them in half and with a teaspoon , scoop out the cores. Poach the pears in sugar water, with a squeeze of lemon to stop the pears going brown and a vanilla pod. .you can add a little vanilla extract instead .
2. Slide the fruit into the syrup and leave to simmer for 15 - 20 minutes until the pears are tender to the point of a knife. Let the pears cool in their syrup for a good hour, then lift them out and put them in a shallow dish in the fridge.
3. whip the cream softly - it should not be too stiff- then add the roughly chopped florentines.
4. Break the dark chocolate into small squares and melt in a bowl set over a pan of simmering water. Just melt it down - don't stir it. As soon as the chocolate has melted, turn off the heat, and fill the pears with florentine cream. Trickle over the chocolate in thin zig zag lines, leave in the fridge for a few minutes to crisp.
5. A Nigel Slater recipe

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