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Trio of Desserts:
Apple Charlotte, Oven-Dried Apple Slices Poached in Simple Syrup, Caramel Sauce
Lemon Mousse with a Pressed Pulled-Sugar Leaf, Griottine Confit

Flourless Chocolate Cake Layered with Guanaja Mousse, Chocolate Butterfly Transfer.
Photo taken by Renee Shelton, 11-95, Ritz Carlton Laguna Niguel.

Here is the recipe for the Lady Finger/Biscuit a la Cuiller for the Apple Charlotte that was used in this picture.
Note that this recipe is an "Industry Recipe" using quantity ingredients. Read here for information.

 

Copyright © 2005 Renee Shelton.