Include: Vanilla Panna Cotta with Raspberry Syrup; Cinnamon Waffles with Apple Cream; Chocolate Mousse with Caramel and Almonds; and, Mixed Berry and Vanilla Crumble. This title provides basic recipes, like frostings, sauces, and edible decorations, so you can begin to experiment with different combinations and create your own amazing desserts.
Author Biography
Claes Karlsson is a professional pastry chef and cookbook author and has previously been the head pastry chef at the Grand Hotel in Stockholm. He lives in Sweden.Pepe Nilsson is a food photographer. His work has won recognition at the Gourmand World Cookbook Awards. He lives in Sweden.
