The pastry chef at Elephant Walk prepares a dessert called Mousse aux Fruits de Passion, a tart passion fruit mousse served in an almond lace cup, garnished with fresh pineapple chunks, and macerated in dark rum, sugar, and citrus on Wednesday, April 29.
The pastry chef at Elephant Walk prepares a dessert called Mousse aux Fruits de Passion, a tart passion fruit mousse served in an almond lace cup, garnished with fresh pineapple chunks, and macerated in dark rum, sugar, and citrus on Wednesday, April 29.
Eric d. Schmiedl—The Tech
