DESSERT CABINET PRODUCT LIST WINTER 2018
Product Description Shelf life Image Coconut Carbon Caramel Slice Coconut biscuit and baked caramel, topped with chocolate ganache tear drops and finished with toasted coconut, dark chocolate garnish, coconut and sugar carbon and finished with gold leaf. 5-7 days Carrot Cake Spiced carrot cake, white chocolate, candied walnuts, crystalised ginger and vanilla cream cheese icing. Hazelnut Brownie with Milk Chocolate Rich dark chocolate brownie, enrobed in milk chocolate with praline hazelnut, whipped milk chocolate ganache, milk chocolate decor and a golden hazelnut. ( made
Éclairs Choux pastry, with assorted fillings and creams, with garnishes to suit each weeks flavours. Flavours advised upon request. Citrus Meringue Tarts Short crust shell filled with citrus curd, finished with dried meringue, lemon thyme, citrus zest and snow sugar. Passion Fruit, Kaffir Lime and Vanilla Tart Short Crust shell, filled with passion fruit curd, finished with toasted Swiss meringue, powdered kaffir lime and vanilla
Dark Chocolate, Cherry, Coconut and Almond Frangipan. Chocolate Short crust shell, chocolate and almond frangipan, cherry, apricot glaze, toasted coconut and dark chocolate. Blueberry, Camomile, Vanilla Frangipan, Apricot and White Chocolate Tart Short crust shell, vanilla, almond and camomile frangipan, blueberries, apricot glaze and white chocolate. Pear, Vanilla Frangipan and Apricot Tart Short crust shell, vanilla and almond frangipan, poached pear and apricot glaze.
Smorzelnut Hazelnut and tonka bean macaron, toasted vanilla marshmallow, hazelnut praline, milk chocolate and hazelnut. GF Mr PBJ S mores GF Fig, Caramel and White Chocolate Cheesecake ( made Peanut macaron, toasted vanilla marshmallow, peanut butter, honey, berry jam center, finished with white chocolate décor, toasted vanilla marshmallow and a touch of gold. Vanilla, fig and white chocolate cheesecake mousse, caramel centre, white chocolate glaze, chocolate sable and whipped fig leaf and white chocolate ganache, biscuit crumb and crispy pearls.
Rhubarb and Pistachio Cheesecake ( made Roast Pumpkin, Caramel, Spice and Dulcey Chocolate ( made Blueberry, Hazelnut, White Chocolate and Lime ( made Green rhubarb cheesecake mousse, liquid red rhubarb puree centre, white chocolate glaze, vanilla sable and whipped white chocolate ganache, pistachio biscuit crumb and finished with freeze-dried rhubarb, pistachio. Roast pumpkin, spice and Dulcey mousse, salted milk chocolate caramel centre, hazelnut and pumpkin seed crunch, spiced crumb, vanilla biscuit base, Dulcey glaze and décor, crispy pears and a touch of gold. Blueberry and white chocolate and vanilla mousse, lime curd centre, hazelnut crunch, chocolate sable, blueberry glaze, white chocolate décor and lime zest and a touch of gold
Spiced Tart Chocolate short crust shell, salted caramel, hazelnut and almond crunch, Tonka bean, cardamom and dark chocolate custard ganache, almond, cocoa and rum crumble, white chocolate whip, Caramelia crispy pearls filled white chocolate dome.
All products may contain nuts, sesame seed, chicken egg, soy lecithin and gluten unless specified otherwise. RSF Refined Sugar Free DF Dairy Free GF Gluten Free Contact Us Anthony Hart & Michael Furness 041 0104 530 0431 455 526 info@dontloseyourtemper.com.au 256 Johnston Street, Fitzroy, VIC, 3065 (03) 9973 1134 For more sweet stuff check out, www.dontloseyourtemper.com.au