Un dessert extraordinaire de l’Auberge de la Fenière!


Voilà !  Franck and Sara created a thyme sablée buiscuit, jellied fig and raspberry compote, honeyed filo dough mini-basket, mousse of fromage blanc, and topped with fresh fruit (figs and raspberries).  The coulis is   raspberry-olive oil-vanilla and the dessert comes with yogurt lime sorbert.  Can you taste the greatness of this dish?

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Categories: Externship at La Feniere

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