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Renée S. Suen has added a photo to the pool:
rhubarb-buttermilk soufflé + crisp coconut tart +
pineapple-vanilla compote + coconut-ginger ice cream
Flavours were paired because rhubarb originated in Asia, which was news to me (we were told it came in the 1600s to Europe), so complimenting the sour vegetable with tropical flavours seemed like a what-grows-together-goes-together sort of match.
Portion wise, a bit large, especially given the courses prior, but if guests were aiming to just come for dessert, ample for their needs.
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