For New Year’s this year I thought I would try my hand at this dessert. It was a six course meal (served at a friends house), so making ahead of time and easy to get right in someone else’s kitchen was key. I found this recipe from Gordan Ramsay which said you could make and freeze these ahead of time and cook from frozen.
They were perfect and gooey, and topped off a great evening. Shown above served with Vanilla Ice Cream, Raspberries, Raspberry Coulis and Gold Dust.
Roughly inspired by a recipe on http://www.watercress.co.uk, this was a real treat. It perfectly complemented the duck breast with a sweet orange sauce.
We substituted walnuts for the hazelnuts, and caramelized the pears in a pan with some sugar and water on a the stove top instead of grilling them.