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Lilac Ice Cream, Mini Violet Macarons, Mint Pound Cake, Rhubarb and Elderflower Gelée
Book Information
The Elements of Dessert
Page: 200
Ingredients
Lilac Ice Cream (page 247)
Mini Violet Macarons (page 250)
Mint Pound Cake (page 248)
Pink Velvet Spray (page 248)
Rhubarb and Elderflower Gelée (page 249)
Verbena Flower
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Plated Desserts