Dessert: chocolate Sichuan pepper mousse, crème anglaise with kefir leaves, dark slaty crumble and chocolate meringue
This is a delicious dessert and a great basis to decline the mousse and the crème anglaise (custard) using various spices. You can prepare it… Read More »Dessert: chocolate Sichuan pepper mousse, crème anglaise with kefir leaves, dark slaty crumble and chocolate meringue