Okinawa Black Sugar Mousse, Mango Apricot, Ginger Jam, White Chocolate Almond Crunch. Non Entrée Desserts had recently launched their new series of Zen entremet cakes, featuring Koi fishes in various colours and flavours.

Thought the Ochiba Koi was the more daring one of the lot with its flavour judging from the various elements used. While the Okinawa Black Sugar Mousse did bring a slightly earthy note to the white chocolate Mousse, we felt that the white chocolate mousse was on the sweeter side and could have carried a more intense note of the black sugar to bring those flavours even further. Otherwise, the ginger jam did provide a slight spiced zing that cuts through a hit of that sweetness and the tropical notes of the mango apricot, while the white chocolate almond crunch helps to add a crunchy texture to provide a textural contrast to the cake overall.