Pear Belle Helene

This classic combination was created by Auguste Escoffier around 1864 and was named after the operetta La belle Helene. Our version starts with bases of ladyfinger sponge that support a dark chocolate crunch layer. Pear compote is deposited on top to finish the base of this dessert. A rum infused mousse made with mascarpone cheese and heavy cream is layered on top of the base. The finishing touch of diced pears are arranged on top and then dusted lightly with cocoa sugar and garnished with a chocolate piece .

Available 12 per box.

* Each dessert is wrapped in a plastic collar.

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