The production crew at Brecon Village continue to impress with
creative ways to use left over product. This weekend there was a great
one I thought I would share. We had menued Fruit tartlets for lunch, we
use vanilla mousse as filling in the tarts. The
next day for dinner we had cherry crisp and Olivia Salazar had a great
idea of piping the left over mousse on top of the crisp for
decoration. Great use of left over and it looked great!
Janet Nichols, CC l Executive Chef
