Friday, February 19, 2010

Cantilope Bavarian

Here is something diffrent. Smooth, refreshning and light Cantilope Bavarian. Made from freash cantilope blended and then strained. It's wonderful for a cool light dessert for summer. This is the only picture I have of it so far. This is with a sugar cage and a touch of mint. I've sense made it in indavidual cups decorated with freash whiped cream for a party at a naibors house. It's one of my favorite Bavarians. Just sweet enought but not too sweet.

P.S. I got this one from the book that Roland Mesnier wrote.(the chef that worked at the white house and when he retired was replaced by a lady chef. I thought that was kind of exciting) The book is called Dessert University.

No comments:

Post a Comment