That’s the name of the newly launched quality pastry magazine PASTRY REVOLUTION: made in Spain!
Pastry Revolution: A massive 180 pages all about pastry – nothing short of a must-have for any patissier out there (especially if you want to learn Spanish!). For their July/August issue, I have created two desserts, the first one is a sable moon, covered with gentle avocado velvet, lime scents, fresh mango, mango sorbet and fresh baby red sorrel leaves. Delicate, subtle, the dessert comes together as very refreshing. With avocado and mango on board, the portion size needs no bigger space on the plate – a truly good ending of a meal!
The second dessert I have created is a frozen sheep yogurt in dark chocolate with toasted almonds, green apple beignet, poached green apple, demi-sel caramel and sandal wood chantilly! That’s the same dessert I made for the Food Link Charity Event a few weeks ago!
Dessert time ;) !!