As its name suggests, this mousse cake is inspired by the French dessert — Crêpe Suzette (sans flambé). Beyond the peach (colour) exterior lies a multi-layered mousse cake with complementary flavours and textural contrasts — a slightly dense, nutty Santiago tart base; buttery Dulcey cremeux with Valrhona crunchy chocolate pearls; soft, chewy orange caramel; and Grand Marnier infused white chocolate (Ivoire 35%) mousse enveloping the layers. Sounds complex but the components of the entremet complement each other well. Also, the cake is not too sweet.
-
Pair the cake with a pot of tea from @antea.social. The recommended tea to pair with the Suzette is Ding Dong Oolong; a medium roast oolong tea that is well-balanced with smooth, bittersweet finish.
-
#nesuto #trasstreet #tanjongpajar #suzette #dessert #entremet

  • 3 Likes