Alfabeto
Alfabeto en soupe froide à la poire et chantilly chocolat
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1L of William pear puree
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2cl pear brandy
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60g Panzani Alfabeto pasta
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20cl liquid cream
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80g black chocolate
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1. Mix the pear purée in with the brandy. Correct the taste with sugar if necessary. Chill it.
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2. Cook the pasta, cool it, add it to the purée and let it marinate in the fridge.
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3. Whip the cream and beat the warm melted chocolate into it. Put it in a pastry bag and set aside.
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4. At the last moment, fill the glasses with the pear and Alfabeto soup. Top it with the chocolate whipped cream.
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This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
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