This Bloom celebrates the gorgeous combination of flavours: Rose, lychee and raspberry. It’s refreshing and extremely pleasing to the palate.
First created as a plated dessert for a program, Jeanette has been going through various versions of this to finally put Ispahan Bloom on our menu.
Ispahan Bloom consists of Almond Streusel, Raspberry Coulis, Raspberry Cheesecake, Lychee-Lime Mousse and a Rose Mascarpone Whipped Chantilly. It’s also topped with a petal from the very pretty Japanese Bell Rose.
