Here are some photos of the Thursday night's preparations.
There were some changes I made to the presentation of the mousse. Hidden from sight within the mousse are two pieces of genoise sandwiched together with mango and lime coulis and instead of having everything sit on the pate sucree base (it turned out that the glass diameter was slightly smaller than the 4cm of the pate sucree discs and meant they could not sit nicely in the glasses), I had the pate sucree topping the mousse, over which I piped a mousse swirl and finished with some tempered chocolate.
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