Dame Blanche with Chocolate Fondant Ring

• disc shaped chocolate fondant
• vanilla ice cream
• chocolate sauce
• Decorette - coffee meringue
• chocolate sponge cake
• chocolate crumble
• piping bag with crémeux caramel
• Atsina Cress
• lightly whipped cream

• Bake the frozen bordalou for 20 to 25 minutes (or thawed 15 to 20 minutes) at 170°C, and let it cool at room temperature before removing it from the mold.
• Cover the bordalou with crème patissière and half strawberries.
• Finish with Dessert-Espuma Meringue Italienne and Astina Cress.
• Fill the jar with Perfect Dessert Salsa Hibiscus Tea.

Source: https://www.didess.be/nl/inspiratie-en-tips/frozen-elements/dame-blanche-met-schijf-fondant-chocolade