Sunday, June 24, 2007

Pear tartlets

Tartlets made from

  • excess puff pastry (from meat pies)
  • pears poached in the lonely last drops of a bottle of champagne. The pink blush is from a few raspberries added to the poaching liquid
  • the dregs of vanilla yogurt

Turned out well except mascarpone cheese would have been better than the too-wet yogurt.

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