Lemon Eucalyptus Poached Pear with Dacquoise & Cake
May 19, 2009Lemon eucalyptus poached pear with toasted hazelnut dacquoise and dark chocolate granache cake, a chocolate and rosemary cream filled flute, a pear and mint puree, and crème anglais.
Served at Sooke Harbour house Tuesday September 30 2003.
This entry was posted in Pastry & Desserts and tagged cake, creme anglaise, dacquoise, dark chocolate, desserts, eucalyptus, ganache, hazelnut, lemon, mint, pear, rosemary, Sooke Harbour House. Bookmark the permalink.