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The other day my chef made tons of desset hors d`oeurves for a VIP meeting and I just couldn`t stand there and not take a picture! One thing i love about hor d`oeurves is that everything is so tiny and cute but as a cook, its quite annoying and troublesome to make since there`s so much detail but the end product is always very satisfiying.
Anyways, this parfait had some angel food cake topped off with some creamy custard and a mutliberry compote which was spot on. Not too sweet, just right. The parfait is topped off with some raspberry foam, a chocolate leaf and a gooseberry.
*All pictures are mine*
Source link: http://www.on-cooking.com