Documenting Marie Thérèse

After the Hunter Valley trip, Chef Gert had given us a creative challenge to theoretically construct a unique gateaux. I originally thought of a Marie Antoinette gateaux which was inspired by the lady herself.  It consisted of all things luxurious including champagne, raspberries, mint and white chocolate. However, I thought of something a little bit more delicate and feminine to work with and named it after Marie Antoinette's first born, Marie Thérèse.

Marie Thérèse would consist of Dark Chocolate, Blueberries, Lavender, White Chocolate and Crème de Cassis... and off I went doing so.

The blueprint...

The Jaconde ...

Lavender & Dark Chocolate Mousse ...

White Chocolate Blondie with fresh blueberries

Crème de Cassis glaze...

Presenting Marie Thérèse

Vanilla Jaconde with Blueberry & White Chocolate Blondie filled with Lavender Dark Chocolate Mousse with a Crème de Cassis Glaze topped with white chocolate ribbon