Dark Chocolate and Espresso Terrine
August 4, 2009A baked dark chocolate and espresso terrine with a Grand Fir scented, Bing cherry compote; caramelized pineapple and sage ice cream, a pear and anise puree, and a clear caramel glaze
Served at Sooke Harbour house Friday August 15 2003
This entry was posted in Pastry & Desserts and tagged anise, Bing cherry, chocolate, desserts, espresso, Grand Fir, pear, pineapple, sage, Sooke Harbour House, terrine. Bookmark the permalink.