Despite snow and ice
the days were romantic
and very, very nice.
Tart Tart – apricot, plum, Ghana dark chocolate, sesame gianduja crust. Sprinkled with precious Mauritius Starry Night powdered vanilla.
Petal – vase of strawberry and raspberry chocolate filled with caramelized red banana ganache and diced koyo strawberry, Asian pear, and pomegranate.
Berries – Japanese koyo strawberries brushed with Japanese whiskey and dipped in Vietnam Ben Tre dark chocolate.
A Scone or Two – one rosemary from Chef Donna’s garden, one Persian lime.
As a challenge to ourselves, we made the entire menu without dairy.