Raspberry crepe souffle with candied orange pt 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
To Serve
20. Using 2 spatulas lift the crepe souffl‚s onto 4 individual plates. Pour the sauce round. Dust the top with icing sugar and arrange little piles of raspberries and candied orange zest around the plate.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.
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