Recipe: Butterscotch Pudding with Molasses Crisps and Black Pepper Whipped Cream
jbfauthor
jbfauthorNovember 10, 2009
Since we’ve already given you a sneak peek of Alfred Portale’s mouthwatering ravioli from tomorrow night’s menu, why not treat yourself to a little dessert as well? Gale Gand will be serving this creamy butterscotch pudding as the close to our American Icons dinner. If you don’t have a seat, you’ll want to make this one at home.
The molasses crisps provide a great textural contrast to the not too sweet pudding. The finishing touch? Black pepper whipped cream cuts the richness and rounds out this delicious dessert.
