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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.