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New coffee dessert

  • Yoann Taboyan
  • Sep 25, 2019
  • 1 min read

San Diego Personal Chef Yoann continues to create new desserts with interesting flavor combinations. The new dessert of the season is COFFEE MOUSSE ivoir ganache and cacoa croustillant . The coffee entremet has a base of dates and pecans with an insert of ivoir ganache and a velvet finish. Coffee mousseline, chocolate tuille, and coffee ice cream complete the dish.

COFFEE MOUSSE ivoir ganache and cacoa croustillant. 

 
 
 

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