RASPBERRY VANILLA FROZEN SOUFFLE
Sponge base, vanilla soufflé, raspberry coulis with a raspberry decoration. Ø 7 cm
Pastries
MANGO AND PASSION FRUIT FINGER
Almond biscuit, mango and passion fruit compote, white chocolate mousse, mango and passion fruit jelly.
RED FRUIT MASCARPONE FINGER
Almond biscuit, cherry compote, mascarpone mousse and cherry icing.
EXOTIC MOUSSE
Mango and red fruit mousse on coconut dacquoise biscuit, mango glaze. Ø 7 cm
MASCARPONE BLACKCURRANT FROZEN SOUFFLE
Mascarpone soufflé with a meringue heart, blackurrant coulis and whole blackurrants on top. Ø 8 cm
CARAMEL LAVA CAKE
Chocolate mi-cuit with caramelt and dulce de leche melting heart. Ø 8 cm
ROASTED FIG SHORTBREAD
Hazlenut shortcrust pastry, almond and pistachio cream, roasted figs. Ø 10 cm
JAPANESE FLAVOURS FINGER
Matcha joconde biscuit, mango and passion fruit compote, yuzu mousse, sugar icing.
