We have a diabetic friendly dessert on our menu.

It consisted of Valrhona Chocolate Crème Brulee, Grapefruit, Mangosteen and Pistachio
We tried it with Mochi and infused grapefruit in the mochi.

The texture was passable but it just didn’t work with the crème brulee.

I thought it would complement the Crème Brulee however, it just made the dessert heavier.