Although it may appear dense and rich, this pie feels light and fluffy in your mouth. It’s not difficult to make and always wins raves. (This recipe contains uncooked eggs; if that’s a concern, use pasteurized.)
Whisk the gelatin mixture into the hot custard until completely melted. Pour the custard over the chocolate and let stand 1 minute. Whisk until the chocolate is melted, then whisk in the heavy cream and vanilla.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
Write a Review