This is something we were working on last year and kind of forgot all about. We thought we would publish last years effort before overhauling some pretty crazy dessert combinations. Silky chocolate mouse is paired with a roasted pumpkin ice cream. These are offset with salty caramelised cured bacon pieces and maple syrup jelly. These ingredients work so well together and we will post the newer style of plating as soon as we have it. For now though, enjoy!
2 comments:
Love the flying caramel... it looks like it is in motion... a very rare idea for pumpkin and chocolate... never thought of it. Is maple syrup hard to come by in Australia??
Thanks, the combination works surprisingly well! Yep maple syrup no problem here. We use the Tania variety. Darren & Ian
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