In the third class of deluxe dessert, i was in the mousse team. The exotic fruit mousse is paired with macaroon biscuit and passion gelee. I think how refreshing it is! Our team tried to have a deconstructed plating this time and I think we did a good job!
I also love the cheesecake and chocolate packages. The cheesecakes were baked with hot bath. It was so silky and creamy. The chocolate package was a delicate yet creative dessert. Some fresh raspberries on chocolate ganache and genoise were wrapped in phyllo. They were baked right before service began. It is a well balanced dessert with the richness of ganache, freshness from raspberries and crispiness of the phyllo.
the chocolate
