A captivating week indeed! The dessert plates looked represented fine dining ,worthy of industry standards. Week 10’s menu consisted of a lychee sorbet sitting on a citrus tuile, beautifully  delicate spun sugar clouds, tapioca cubes infused with rosemary  simple syrup, raspberry culi,  and tequila gelee.  A bright, very well balanced exotic fruit mousse cake with assorted tropical fruit, and culi. Gateau Chaud Au Chocolate  with coffee creme an glaze and chocolate ganache sauce.