Hi!
I was recently i Bari, Italy, and at one shop (this one, if that helps), I bought a dessert that I didn't know the name of, there was no label or anything, and the seller just called it "dolce" (which is just "dessert" in Italian) when I pointed at it. So now I'm trying to find out what it was, because I'd really like to have that dessert again, which means I'll have to make it myself.
So, this is what the dessert was like. It was shaped as a flat-top cone, covered with a very thin layer of dark chocolat (and maybe some decorative stuff at the top). Inside the chocolate shell, there were two layers of some creamy stuff (white at the bottom, brown chocolate cream at the top). But it wasn't just whipped cream, it was stiffer, and it contained visible air bubbles (approx 1-2 millimeters in diameter, IIRC). I suppose it might have been stabilized with something, like gelatin, or maybe it was a creme patissiere (with eggs and starch). But as I said, it had very visible air bubbles, so it can't have been a regular creme patissiere (or can you make air bubbles in creme patissiere by whipping it?). On top of the chocolate cream, there were some smallish pieces of fruit, I think it was pear (cooked tender, not raw I think).
Does anyone recognize this dessert from this description, and can give me a name for this?
I was recently i Bari, Italy, and at one shop (this one, if that helps), I bought a dessert that I didn't know the name of, there was no label or anything, and the seller just called it "dolce" (which is just "dessert" in Italian) when I pointed at it. So now I'm trying to find out what it was, because I'd really like to have that dessert again, which means I'll have to make it myself.
So, this is what the dessert was like. It was shaped as a flat-top cone, covered with a very thin layer of dark chocolat (and maybe some decorative stuff at the top). Inside the chocolate shell, there were two layers of some creamy stuff (white at the bottom, brown chocolate cream at the top). But it wasn't just whipped cream, it was stiffer, and it contained visible air bubbles (approx 1-2 millimeters in diameter, IIRC). I suppose it might have been stabilized with something, like gelatin, or maybe it was a creme patissiere (with eggs and starch). But as I said, it had very visible air bubbles, so it can't have been a regular creme patissiere (or can you make air bubbles in creme patissiere by whipping it?). On top of the chocolate cream, there were some smallish pieces of fruit, I think it was pear (cooked tender, not raw I think).
Does anyone recognize this dessert from this description, and can give me a name for this?
