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Chef pâtissière Andra Schiebener is very keen on the baking station. She loves both filigree
work and batch baking. Ultimately, it’s the combination of various tastes that makes this dessert
so perfect: a variation of pineapple mousse with rum, triple sec granita with grenadine, maca-
roons with apricot brandy ganache and miniature pineapple rolls.
Go to
. to see how it’s done!
Dessert
Triple sec granita with grenadine,
pineapple mousse and macaroons
