Sunday, February 27, 2011

More New Items at the APBC

We have changed close to 90% of our desserts for the Winter season. I can't wait until Spring.

This is what we have been up to:
Yuzu Pound Cake


Tiramisu v2.0


Bergamot Curd and Praline "Pop Tart"




These spheres are made with bergamot juice and copper luster dust






Milk Chocolate Mousse, Passion Fruit Curd, Macadamia Nut Praline and Marzipan



Green Tea Pound Cake and Ginger Buttercream



Financiers (raspberry-litchi / blueberry-almond / black sesame / pecan )


















1 comment:

  1. Very very cool desserts. What is the red part of the milk chocolate mousse dessert composed of? Im assuming thats the marzipan component.

    ReplyDelete