Christian Dior’s favourite recipe for Pear ice cream
Digital recipe for Pear Ice Cream, one of many amazing recipes by Christian Dior.
“A man who understood the meaning and the cult of beauty, ever in search of perfection, a man of heart and spirit, a true gourmet” – this is the description of Christian Dior given by chef Raymond Thuilier in his preface to La Cuisine Cousu-Main.This delectable book, gorgeously illustrated by the artist René Gruau, contains the favorite dishes of the founding couturier, an epicurean of the highest order, who appreciated refined meals as much as he did the act of enjoying them with friends. At the restaurant Le Boeuf Sur Le Toit in Paris, or at Café Sénéquier in Saint-Tropez, he savored happy moments with those close to him, and cultivated an inspired feeling of joie de vivre, which also infused his couture creations with a joyful aesthetic. In these unprecedented times, we wish to share his culinary secrets with you, so that you in turn can delight your loved ones and yourselves at home! Happy reading and bon appétit!
PEAR ICE CREAM (SERVES 6)
– 1.25 KG BARTLLETT PEARS
– 200 G OF SUGAR
– 3 FULL LEMONS
– 250 G HEAVY CREAM
Prepare a simple syrup with the sugar and zest of lemons. Bring the syrup to a simmer, then add the pears. When peras are soft, mash them with the syrup and the lemon juice. Let it all cool completely. Whisk cooled mixture with heavy cream and freeze in an ice cream maker. The ice cream can be served with a sauce made of a simple syrup and diced pears poached in the syrup.