TAN: 3rd course

Loretta’s inspiration for this dessert was passionfruit, meringue and yogurt.

Like all her creations, this one also resounded balance and was again, very delicate. This dessert has been featured in her book, which has become a great inspiration to many pastry chefs, myself included.

The standard for Red was very high, but eating this dessert made me feel more acquainted with Loretta’s work. She likes putting yogurt into her desserts for the ‘fresh’ feel on the palate.
A perfect ending.