Caramel 5 g of ic­ing sugar

Cuisine | a&d - - Chef’s Special -

Tip: Cut 4 round tu­iles of caramel with the same di­am­e­ter as the cir­cles and place them on each mousse be­fore serv­ing for a splen­did pre­sen­ta­tion.

Newspapers in English

Newspapers from France

© PressReader. All rights reserved.