peach - apricot - raspberry
This time we made a fluffy raspberry sponge cake and soaked them in a divinely fresh raspberry sauce then layered it with a soft, slightly spicy peach-apricot cream. The pretty cubes are then dipped in croquant Valrhona chocolate and sprinkled it with freeze-dried raspberries.
Allergens: milk, eggs, gluten
Best before: 3 days within purchase, keep refrigerated
