Recipe Pear Liegeois - Epicureans
www.remycointreaugastronomie.com
Make a milk chocolate cream: chop milk chocolate and then melt it in a saucepan with the cream and milk. Add Belle de Brillet pear liqueur...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- • 85 g milk chocolate
- • 125 g cream
- • 125 g milk
- • Belle de Brillet® pear liqueur
- • 2 Williams pears
- • poaching syrup: 1 litre of water and 120 g of sugar
- • Chantilly: 100 g whipping cream, 100 g mascarpone and
- 50 g icing sugar
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