I am not allowed to sauce plates, and I have to be very careful how I garnish & present foods as my clients are easily scared. That's why I do things like the warm apple gallete w/housemade cinnamon iced cream... it presents some wet
to the plate.. though self contained. On the chocolate raspberry tartlets: the shells were drenched in Gran Marnier, & the raspberries macerated in sugar & balsamic. Some ways I hide the "wet"
. The gold isn't wet
,but the mousse is airy. The fresh berries are a requisite option of the trio... have to do it. The chocolate shards & spoons are about as far as they'll let me make.