This is a plated dessert I did recently for a ladies golf event. It consists of a small Vacherin filled with Chantilly Creme & topped with a fresh blackberry, Lemon Pound Cake topped with Raspberry Sorbet, and one of Pierre Herme's Hazelnut Chocolate Sables setting on a rosette of chocolate ganache.
1 comment:
Wow! Those look great! I love the little polka sauce dots.
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