Ingredients
- 4 slices of sugar loaf
- 4 halves of tinned apricots
- 1 egg
- 2.5 dl milk
- 1.5 dl coconut milk
- 1 dl whipping cream
- 50 g Bresc Tapenade dates
- 20 g sugar
- 15 g vanilla sugar
- 10 g Bresc Lemongrass puree
- 5 g cinnamon
- 3 g agar agar
- 250 g Marscapone
- 100 g sugar
- 30 g Bresc Lemongrass puree
- 3 eggs
- 50 g butter
- 50 g sugar
- 45 g flour
- 45 g ground almonds
- 30 g almond flakes
- 5 g Bresc Red chilli puree
- 1 orange (grated peel)
- 1 pomegranate