Poires à la Florentine (Pear Compote in a Semolina Bavarois Border)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Bavarois à la semoule composition
- Compote of pears
- Apricot purée
- Oil (for the mould)
Instructions
- Fill an oiled border mould with a Bavarois à la semoule composition and let it set.
- Turn it out at the moment of serving.
- Fill the middle with a compote of pears bound with vanilla-flavoured apricot purée.