I made ginger ice cream to accompany the Capim Santo Petit Gâteau (click HERE for the recipe) and as there was a good amount left, there was a dessert “express“.
I sliced 1 pear, sprinkled sugar on it and shot it with a blowtorch! The pear had that brittle caramel shell, a disaster! The perfect accompaniment to ginger ice cream! Apple with cream ice cream also makes samba, you know?
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