Alfabeto in a cold pear soup with chocolate whipped cream


  • 1L of William pear puree
  • 2cl pear brandy
  • 60g Panzani Alfabeto pasta
  • 20cl liquid cream
  • 80g black chocolate

Preparations steps

  • 1. Mix the pear purée in with the brandy. Correct the taste with sugar if necessary. Chill it.
  • 2. Cook the pasta, cool it, add it to the purée and let it marinate in the fridge.
  • 3. Whip the cream and beat the warm melted chocolate into it. Put it in a pastry bag and set aside.
  • 4. At the last moment, fill the glasses with the pear and Alfabeto soup. Top it with the chocolate whipped cream.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

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