Rose Mousse with Pineapple Jelly and Crisp Tuile
- Queen of Skye_Patisseries
- Feb 26
- 1 min read
Today’s lesson focused on revising some basic techniques in pastry, such as using natural glaze, tempering chocolate, making tuile, and preparing compote and jelly.
We utilized simple recipes and components to create beautiful plated desserts.
Comments