Poires à la Religieuse (Pears under Chocolate Bavarois)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pears
- Vanilla syrup
- Bavarois au chocolat composition
Instructions
- Cook the pears in compote in a vanilla syrup and let them cool.
- Arrange them in a low porcelain timbale of the same height as the pears.
- Cover them with a lightly-set Bavarois au chocolat composition.
- Keep 2 hours in the cooler before serving.