I've been working on the items I will be teaching this February at the EPGB to document them and make sure they are up to par. This is one of the items. It is a large format tart, with Salted Caramel, Light Ganache, Coconut Panna Cotta (the cubes) and small quenelles of Creme Fraiche. It is sprayed with dark chocolate and white chocolate velvet. The herbs used are fried basil and crystallized fennel fronds.