Pulling out the plugs-Layers of chocolate mousse, fruit and panna cotta topped with macarons and chocolate stick.
FIRST thing that comes to mind at the mention of crème brulee, panna cotta and chocolate mousse, is the intricate preparation of getting these popular desserts on the table.
The chocolate for the mousse has to be melted over a pan of hot water, which is easy enough for a party of six but a logistical nightmare when you’re catering for 100.
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