Peruvian chocolate brownie heaven topped with Peruvian crème fraiche and ganache , showered with the crunch of Amaretto cookie crumbles and black currant pearls. And of course we didn’t forget the Amerina cherries to top!
- 1 Gluten Free Brownie
- Peruvian Crème Fraiche
- Peruvian Ganache
- 2 Amerina Cherries
- Amerina Cherry Syrup
- 2 tsp amaretto cookies
- ½ tsp black currant pearls
Slice the Gluten Free Brownie into 4 even pieces.
Stack the Gluten-Free Brownies on top of each other in a crisscross pattern.
Spoon the lightly whipped Peruvian Crème Fraiche over the side of the brownie stack.
Drop 2 Amerina Cherries on top of the Gluten Free Brownie Pieces.
Drizzle a spoon of Amerina Cherry Syrup over the Brownie Stack.
Sprinkle 2 teaspoons of Crushed Amaretto Cookies over and around the perimeter of the bowl.
Place ½ teaspoon of Black Currant Pearls on top of the Chocolate Crème Fraiche