Pavlova poire & pain d'épices prposée par la Maison Briottet
Cooking Recipes

Pear and gingerbread pavlova

Recipe made from Liqueur de Pain d’Epices or Liqueur de Noël Briottet and mousse de Crème de Cassis de Dijon Briottet.
But also Mulot et Petitjean gingerbread !

Ingredients for 1 person.

Ingredients

Pain-d-epice-18-70cl
Liqueur de Pain d'Epices Briottet Briottet
1 tablespoon
mousse-liqueur-cassis-briottet
Mousse de Crème de Cassis de Dijon Briottet Briottet
1 tablespoon
  • Pear
    1
  • Butter
    1 pat
  • Whipped cream
    1
  • Chantilly
    1 tablespoon
  • Mulot et Petitjean gingerbread
    Breadcrumb

Preparation

Peel and cut the pear into quarters and brown in a pat of butter. At the end of cooking, add our craft gingerbread liqueur (or Christmas liqueur).

In an individual bowl, crumble your meringue into pieces. Add the warm pears and cover with whipped cream. Alternate whipped cream and blackcurrant cream mousse.

Sprinkle of gingerbread's breadcrumbs and enjoy this dessert full of greed!