BPA 130: Final Plate of Chocolate Mousse, Almond Sponge cake, Cherry sauce, Vanilla Tuile cookies and Pulled Sugar garnish

Day 9, Final

I prepared a Morello Cherry sauce, Almond Sponge cake brushed with cherry soaked Kirsch and brandy, Chocolate Mousse, Vanilla Tuile cookies, whipped cream, and Pulled Sugar.

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