Today we made a beautiful lemon chiboust gratin. I used strawberries and blueberries instead of the raspberries that the recipe called for. I also decorated the plate with a mango sauce.
And then we made absolutely divine pear tarts. They have a puff pastry base, with an almond macaroon/pastry cream mixture piped over it, topped with a poached pear. The caramel sauce is actually my favorite part of the dish. I don't care for the caramelized sugar cage on the plate in the picture (it's to the left, under the meringue.) Definitely not my idea.
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