That Recipe on my Mind
Quick note / no recipe: Crème brûlée with passion fruit mousse. Passion fruit season in Vietnam starts in october and France is the main market. There are so many cultural and culinary links between those two countries... so why not mix this two concepts on a dish? Crème brûlée - the french classic with vanilla bean and caramelized sugar - and the citric notes of the passion fruit (and a bit of lime) bring the colors of autumn and a little bit of sun now that days are getting darker and colder.