Pear, Dark Chocolate And Ricotta Wasc?
Baking By The_Feeding_Of_The_Fox Updated 14 Jan 2019 , 12:11am by kakeladi
I've had this idea in my head for a WASC that is made with pear yoguart, juice (from a can of pears) and a pinch of cinnimon. I'd make a pear filling with the tinned fruit, layered with a ricotta cream and then a dark chocolate granache drip.
What do you think about the flavours, any tips for how to add it all to my WASC? I'd most likely use a white cake mix, but I do have a chocolate one knocking around too.
Thoughts?
pear yogurt -- idk -- I would want to remove the water from the yogurt and the pear preserves -- I would find a pear vodka or something to do a pear splash on the baked layers too -- pear liqueur + simple syrup -- and I think I would go with fresh pears -- but it sounds delicious to me -- pomegranate is nice with pear too
do you think the dark choco would drown out the pear flavor? I would definitely use a white or yellow cake though myself
I rather agree w/k8. I don't think there is going to be much pear flavor just using yogurt. There is a brand of canned juice/nector (Kerr or Kern?) that I suggest you use as the liquid in the batter instead of using water. Consider thickening your mashed pears w/some cornstarch for the filling - that way you might be able to use more pears to help increase the flavor. In fact I'd even consider adding some mashed pears to the batter. I don't think a choco drip is enought to drown the pear flavor.
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