A ganache with panache

A ganache with panache

This week’s dessert special – a cake of rich, decadent chocolate ganache with berry compote and vanilla bean ice cream.

The ganache sits atop a base of crushed, roasted hazelnut, which adds texture to the dish. The acidic hit of the house-made berry compote balances the rich creaminess of the ganache perfectly.

Paired with a glass of Faustino I Gran Reserva 2001 Rioja, Decanter Magazine’s 2013 wine of the year, it’s sinfully good.

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