After cutting up my transfer sheets to fit and nervously tempering the chocolate we went for it and created chocolate cylinders - we placed them in a muffin tray to keep them stable before letting them cool and harden.
We then made a banana & caramel parfait which was piped into the cylinder and then put in the freezer - which was amazing.. i just can't find the recipe anymore! Sigh.. also made a tuile, some mango coulis and some salted peanut brittle - voila - here it is. Not too shabby if i may say so myself!
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