Dessert trio for a wine dinner. The flavors were based around coffee. Here you have poached pear in coffee, which I then, sliced and baked over a macadamia nut struesel. With the poaching liquid I made a jelly. Then you have a chocolate moelluex dome with a coffe brulee center, ganache and a thin chocolate disk for the bottom then topped with a caramel stick with gold leaf on one end. And of course, vanilla ice cream. I used graham cracker crumbs for the base so that the ice cream doesn't slide around.
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