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Chocolate, Pear and Ginger Dessert
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Chocolate, Pear and Ginger Dessert
The orange flavour in the Green & Black's Maya Gold Chocolate complements the stem ginger. This dessert is easy to assemble; just chill in the fridge while you eat your main course.
- Preparation time: 15 minutes
Serves: 4
Ingredients
- 205g can Waitrose Pear Quarters in Fruit Juice
- 1-2 pieces Waitrose Chinese Stem Ginger in Syrup, finely chopped and 1 tbsp syrup
- 100g bar Green & Black's Organic Maya Gold Chocolate
- 8 ginger nut biscuits, crushed
- 142ml pot Waitrose Fresh Whipping Cream
Method
- Drain the pears, reserving the juice. Purée the pears and chopped stem ginger quickly in a food processor.
- Shave off enough chocolate to decorate the 4 desserts (about 20g), finely grate the rest and mix in a bowl with the crushed biscuits. Stir in 1 tbsp of the reserved pear juice and 1 tbsp syrup from the ginger.
- In small glasses or ramekins, place a layer of crushed biscuits, then a layer of the pear and ginger purée.
- Whip the cream until stiff and spoon a thick layer on top. Chill until required - this allows time for the biscuits to soak up some of the juice. Decorate with chocolate curls.
- You can use Waitrose Continental Plain Chocolate instead of Green & Black's.
Cook's tips
To crush the biscuits, place in a plastic bag and crush with a rolling pin, or blend briefly in a food processor.
Comments
This recipe was first published in November 2002.
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