I saw this dessert in the "So Good Magazine". I made it apart of my plated dessert menu. It is layers of jaconde, lemon curd and hazelnut creamux served on sable cookie. In this image I just finished cutting them to be packed for catering. Onsite it will get finished with three piped pearls of lemon curd and garnished with candied violet. It will be served with vanilla anglaise and chocolate shavings.
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