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

Dessert

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

Liqueur de Pain d'Epices Briottet Briottet

1 tablespoon

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!