Chocolate fig Financier cake layered with a fennel pod poached pear, tarragon chocolate mousse and hazelnut dacquoise served with pea, lemon eucalyptus sorbet and candied hazelnuts. Served at Sooke Harbour house Thursday October 2 2003.
Posted in Pastry & Desserts | Tagged chocolate, fig, financier, hazelnuts, pear, taragon | 3 CommentsA 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
Posted in Pastry & Desserts | Tagged anise, Bing cherry, chocolate, desserts, espresso, Grand Fir, pear, pineapple, sage, Sooke Harbour House, terrine | Leave a commentCaramelized pear strudel with a frozen hazelnut parfait, chocolate, sweet marjoram foam, and Grand Fir caramel sauce. Served at Sooke Harbour house Friday October 3 2003.
Posted in Pastry & Desserts | Tagged chocolate, Grand Fir, hazelnut, marjoram, parfait, pastry, pear, Sooke Harbour House, streudel | Leave a commentLemon 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.
Posted in Pastry & Desserts | Tagged cake, creme anglaise, dacquoise, dark chocolate, desserts, eucalyptus, ganache, hazelnut, lemon, mint, pear, rosemary, Sooke Harbour House | Leave a commentYoghurt ‘couer de la crème’ with a strawberry rose petal and lemon verbena reduction, caramelized nectarine, strawberry fennel pod sorbet and a pumpkin seed tuile.
Posted in Pastry & Desserts | Tagged couer de la creme, desserts, pear | Leave a comment