Hmm, looking at the recipe for ganache it’s basically the same, but for this one you just pour it into a pan, chill it, cut it to size, and dust/coat it with cocoa powder, while ganache is meant for filling or topping. They served differently.
I did not! I actually “made up” this recipe just using the recipe I used for a full beef Wellington before. I think I took that recipe from Tyler Florence; I know I got the cream sauce recipe from him, though it initially used green peppercorns.
I did use Jean Pierre’s recipe as a guide for the macaroni and cheese, though, ha!
Very good! The cookie itself was pillowy and the lemon tartness was mild. Rather than plopping from a spoon I quickly rolled them into 1/2" balls.
The slight sweetness of the chocolate ganache contrasted with the lemon, I liked it as a dessert cookie. The lemon glaze emphasized the lemon in the cookie and was very bright!
The sauce was my favorite part! We wrapped some bread slices around the leftover mozzarella and dipped them, it was great. It was really easy, too, just puree an entire can of tomatoes, roast some garlic in oil, then move the puree in with the garlic once it’s golden. Add basil, sugar, and a little salt, and just let it reduce down to about 3/4 of a cup.
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