Brown butter hazelnut cake with wild flower honey frozen mousse, blackcurrant grand fir sorbet, marionberry compote and whipped crème freche.

Served at Sooke Harbour house March 24 2004.

Tags: blackcurrant, cake, desserts, Grand Fir, hazelnut, marionberry, mousse, pastry, Sooke Harbour House, whipped cream, wildflower hone

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