Brownie finished with Vanilla Ice Cream and Trinité Pistachio Cornflakes.
A delicious dessert from Roger Van Damme.
A Christmas bauble made of Sphere Jade Mascarpone.
Bordalou Basic decorated with different textures of raspberry.
A delicious Tiramisu with a twist.
Bordalou Basic decorated with Decorette Meringue Passion.
Bordalou decorated with Decorette Meringue Coffee.
A delicious autumn dessert with Cremeux Walnut.
of Basilic and Pistache
a guilty pleasure
Food is about sharing what is in your heart
Keep Calm and eat dessert!
who cares what the question is...
Dill is a versatile herb which fits perfect with fish.
The Ready-to-use desserts simplify your mise en place and cut down on labour. On site, only a finishing touch is required before you serve the dessert.
Use Elements as the basis of your dessert and decorate with red fruit and a fine cress.
The Chocolate Disks can be used either as a base for a dessert or as a decoration on you 'Signature Dame Blanche'.
Dame Blanche a` la Didess
Make small tapa desserts with Frozen Elements.
