The cake is a simple white chocolate cake batter poured into a ramekin, sprinkled with blueberries, and then baked until firm on the outside but still soft and moist on the inside.
The raspberry pastry cream is just as it sounds and lends a pretty pink color. It is underneath the cake.
The sugared ginger crunch is candied ginger stirred into a basic caramel brittle.
The dark chocolate sauce consists simply of dark chocolate and cream, melted together until silky and smooth.
And the caramel spiral is one of my signature pastry garnishes.
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