rambutan, lychee, coconut… the perfect preserves to spread on hector’s take turned to be ‘lychee-coconut preserves’ from my friends at GM ranch in Kona:
i haven’t found a glass maker for a heart shaped trifle bowl, so i had to make do with caramel. here is hector’s take on ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227):
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H, you did it again! That is an impressive looking cake. I was wondering what the caramel would be for yesterday when I saw it.
Okay, I gotta ask, how are people gonna eat the cake, with the rambutan shells there. Did you just place it on top so then all they have to do is take it off?
J, I disassembled the take into 2 2-layer cakes. the rambutans and caramel sticks were removed and plated aside.
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Es una PIEZA DE ARTE!!!!!
Parece un cake de colección!!! OMG Te felicito, no hay palabras…..
El conjunto es perfecto, la mezcla de colores, las frutas a los lados… todo todo.
Eso es arte culinario!!!!!!!!!
Un abrazo amigo! Eres un artista consagrado!
C, consagrado gracias 🙂
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