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A layered dark and white chocolate mousse terrine served with a fresh strawberry ginger sauce and crunchy hazelnut praline.
Triple-decker hazelnut meringues layered with coffee praline cream and rich toffee treacle sauce.
Grilled mango halves caramelised with brown sugar, chilli, and rum, topped with a crunchy homemade Brazil nut praline.
A versatile Danish pastry dough prepared overnight and used to create fruity roses, nutty praline spirals, and savory Alsatian plaits.