Roasted almond, pear and saffron trifle from Beyond Baking - Plant-based Baking for a New Era (page 184) by Philip Khoury

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chantilly must chill for at least 4 hours before whipping. Can substitute Bosc pears for Conference pears, vanilla paste for vanilla pod, and edible flowers or slivered almonds for saffron threads.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.