Couer De La Creme with Caramelized Nectarine

Posted on April 21, 2009 by laurie

Yoghurt ‘couer de la crème’ with a strawberry rose petal and lemon verbena reduction, caramelized nectarine, strawberry fennel pod sorbet and a pumpkin seed tuile.

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Served at Sooke Harbour house Saturday September 20 2003.

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