Each student was assigned to present a summer-themed plated dessert to Ms. M, our instructor, as well as the entire class.
L to R: dark chocolate strawberry ganache, fresh strawberry slices, roasted almond slices, tuile rounds; white chocolate mousse, raspberry compote; mini fresh bluberry cake with lemongrass-flavoured whipped cream.
The recipe for dark chocolate strawberry ganache is from this awesome book called Wild Sweets Chocolate. (Thanks UW!)
I was aiming to achieve the flavour transition from rich ganache to lighter mousse to super light cake...
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