Cherry, brown butter, hazelnut cake, with a warm cherry, loganberry, lemon thyme compote, Fromage frais mousse, caramel sauce and sorrel cream.

Served at Sooke Harbour house June 2004.

Tags: cake, caramel, cherry, desserts, fromage frais, hazelnut, lemon thyme, locanberry, Sooke Harbour House, sorrel

This entry was posted on Tuesday, September 22nd, 2009 at 1:19 am and is filed under Pastry & Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.