We first made cashew dacquoise which served as the base cake for the mousse. We then made the mousse with ripe avocados, creme anglaise, gelatin and whipped cream. To compliment the flavor of the mousse we roasted strawberries and made two different sauces, roasted strawberry jus and strawberry coulis. For garnish we dehydrated strawberry puree to make strawberry leather and added roasted, ground cashews.
-Alo and Boots
"He cooks, I eat. That's it!"
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