- Cake: vanilla mousse and oriental fruits
- Included: handwritten note and gift wrapping
- Delivery: with white gloves, to your home or wherever you want
DESCRIPTION
A light mousse with two types of vanilla (Madagascar and Tahiti), a creamy juniper custard, a Yuzu-black cherry-Japanese gin jelly, a soft Amalfi lemon sponge cake, and a Breton vanilla shortbread base.
Ingredients
- Vanilla mousse: CREAM (35% fat), white chocolate (cocoa butter, WHOLE MILK powder, sugar, emulsifier: SOY lecithin, natural vanilla extract), WHOLE MILK, water, food gelatin (100% pure food gelatin, GLUTEN-free), Tahiti vanilla (0.65%), Madagascar vanilla (0.65%).
- Juniper Cream: Whole MILK, CREAM (35% fat), granulated sugar, pasteurized EGG yolks, white chocolate (sugar, cocoa butter, whole MILK powder, emulsifier: sunflower lecithin, natural vanilla extract), water, food gelatin (100% pure food gelatin, GLUTEN-free), juniper berries (1.5%).
- Cherry, yuzu, gin jelly: *defrosted* cherry puree (100% fruit) (42.25%), *defrosted* yuzu puree (21%), Etsu gin (20%), granulated sugar, water, food gelatin (100% pure food gelatin, GLUTEN-free), lime.
- Lemon sponge cake: Pasteurized EGGS, ALMOND paste (ALMONDS, sugar, glucose syrup, water, stabilizer: sorbitol, preservative: potassium sorbate), granulated sugar, grape seed oil, type 00 WHEAT flour, baking powder (cream of tartar, sodium bicarbonate, corn starch), Amalfi IGP lemon (3.2%).
- Breton shortbread: type 00 WHEAT flour, BUTTER (82% fat), granulated sugar, pasteurized EGG yolks, baking powder (cream of tartar, sodium bicarbonate, corn starch), salt, Madagascar vanilla.
- Red glaze: CREAM (35% fat), granulated sugar, concentrated MILK, white chocolate 33% (cocoa butter, whole MILK powder, sugar, emulsifier: SOY lecithin, natural vanilla extract), water, potato starch, food gelatin (100% pure granulated food gelatin, GLUTEN-free), red coloring.
Allergens
- Gluten
- Eggs
- Lactose
- Soybean
- Nuts and dried fruits
Give with Deluxy
Ideal for:
- Birthdays
- Romantic surprises
- Anniversaries
- Acknowledgements
- Celebrations