Today I made a almond tuile with black pepper caramelised pears, an almond crumb, rosemary and white chocolate ice cream, and a salted caramel sauce.
Served pretentiously as well, it was my first real foray into deconstructed tartes.
The ice cream stole the show.
Today I made a almond tuile with black pepper caramelised pears, an almond crumb, rosemary and white chocolate ice cream, and a salted caramel sauce.
Served pretentiously as well, it was my first real foray into deconstructed tartes.
The ice cream stole the show.