From: Chef Michael Maddox, Le Titi de Paris, Arlington Hts., IL. Yield: 2 servings ⅓ cup pear puree 1 Tbsp. extra-bitter cocoa powder 1 Tbsp. creme de cacao ½ cup egg whites, room temperature 1 tsp. sugar 8 oz. ramekin, buttered and sugared Preheat oven to 350°F. Mix pear puree, cocoa powder and creme de cacao together. Whip egg whites until soft peaks form. Add sugar to whites, then fold into chocolate and pear mixture. Pour into ramekins. Place in oven for 12 minutes. Serve with ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.