Short Cake and Mango Pudding (4 pieces)

Short Cake

Instead of using the fluffy sponge (genoise) typically used in shortcakes, we use a denser soufflé cake base, which brings out the rich flavor of the eggs. While retaining a pleasant texture, the cake is moist and delicate. In the center, we have hidden a tangy framboise (raspberry), adding a touch of tartness that balances the sweetness of the cake.

The star of the shortcake is undoubtedly the Chantilly cream. After extensive experimentation, we finally arrived at a blend of two creams with different butterfat contents. This meticulous blend, crafted to emphasize the "milky" flavor, pairs perfectly with the sweet and sour framboise. The rich aroma and freshness, as if it were just made, are preserved through rapid freezing and delivery.

Mango Pudding

The cream, carefully formulated to solidify just enough, is smooth and melts beautifully in your mouth. The sweet aroma of coconut purée added as an accent enhances the rich flavor of the mango. To maintain a "freshness" even when frozen, we have generously topped it with diced mango. Combined with a refreshing sauce made from pineapple, mango, passion fruit, and lime, this luxurious pudding allows you to savor the juicy texture of the mango.