Delicate garnishes that I made from melted coating chocolate
Vanilla Mousse
with mango and raspberry coulis, caramel tuile, and melted coating chocolate decoratives.
Raspberry Mousse
with ribbon sponge-joconde cake, vanilla tuile, long chocolate cigarette, mango and raspberry coulis.
Chocolate Mousse
with linzer dough base, chocolate ganache glazing, and pistachio; served with crème anglaise and bittersweet chocolate sauce.
Bread Pudding
Crème Anglaise and caramel sauce, topped with cream and tuile decorative.
Crème Caramel
Traditional set vanilla pod custard with dark caramel, cream and chocolate-vanilla tuile.
Crème Brûlée
Classic French custard with a crisp caramel shape; served with fresh berries and mint.
Terrific... can u put up more of your plate presentation..
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