write, pastry, yoga and travel
August 28, 2010 § 1 Comment
Salted Caramel Rice Pudding recreated with soy milk and agave. Topped with dark chocolate mousse and almond florentine & raspberry honey coulis.
Tagged: Baking, culinary school, desserts, le cordon bleu
hey! I was just looking at your blog today! Keep it up!
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Notify me of new posts via email.
« Bread pudding & panna cotta.
Plated Dessert »
You are currently reading Salted Caramel Rice Pudding at Bake, anything.
Create a free website or blog at WordPress.com.