25 February 2012
Custards, Mousses & Jellies
Ambrosia
Baked Cinnamon Ricotta w Sour Cherries
Berry Zabaglione
Caramelised Fig Baked Custards
Chocolate Chestnut Cake
Chocolate Custard w Vanilla, Rhubarb & Strawberry Compote
Chocolate Ricotta Mousse
Christmas Trifle w Cherries & Port Jelly
Coeur à la Crème
Flan Napolitano de Queso (Mexican steamed caramel cheesecake)
Fondant au Chocolat Framboise
Goats' Milk Yoghurt & Ginger Honey Fool
Grapefruit Meringue w Yoghurt & Strawberries
Khao Neuw Mamuang (Thai mango & sticky rice)
Maple Mascarpone
Muhallabiah Mousse (Iranian almond pudding)
Passionfruit Curd
Passionfruit Marshmallow Hearts
Prickly Pear & Lime Curd V
Pudim de Queijo (Cape Verde goats' cheesecake)
Roasted Apricots & Apricot Fool
Sago Gula Bali (sago w spiced coconut milk)
Strawberry & Almond Cannoli
Strawberry & White Chocolate Mousse
Tab Tim Grob (Thai water chestnut dessert)
Vanilla & Lemon Rice Pudding