With the textures and flavours in mind that come with the next season, I examine palates across cultures. At the same time, I tap into trends, which result in eclectic dishes. In defining taste it’s the combination of flavours, textures, cultures and individual palates that makes creating sweets a true challenge. In all creations, I question what ‘sweet’ is.

Passion, pommegranate, strawberry

Diggy Bom

Passion, pommegranate, strawberry & yoghurt snow
Litchi mousse, wild strawberries and yoghurt

Litchi mousse, wild strawberries and yoghurt

Black forest eclair

Black forest eclair

Mango turmeric

Mango turmeric & Coconut

Guave

Guave & Szechuan pepper mousse, strawberry tart

Figs chutney, Cassis tuile

Figs chutney, Cassis tuile & foie gras

Sapin de Noel, Blueberry

Sapin de Noel, Blueberry & Chestnut

Apple and Cinnamon Tatin, Granny Smith mousse

Luxury Petit Fours

Apple and Cinnamon Tatin, Granny Smith mousse
Zaya cake

Zaya cake

White chocolate & crushed lemon mousse, crushed lemon cream and summer berries marmalade
Mojito pineapple, mango tart with a hint of combawa

Pear & Hazelnut cake

Summery basil

Summery basil & strawberry, berries and crushed lemon cakes

Quince

Quince & mulled wine, fresh goats cheese. Honey & gingersnap

Coconut

Coconut & apricot Eskimo donut

Dulce Christmas chocolate

Dulce Christmas chocolate

Pear and chocolate mousse, crispy pear brownie and textures of dulce leche
speculaas apple pie

speculaas apple pie

with a creamy almond mousse and crispy green apple
The Ashley cake

The Ashley cake

Earl grey, blueberry and lemon with a hazelnut chocolate crisp
Whiskey, clementine

Papa's cake

Whiskey, clementine & chocolate
Mini Ashley cakes

Mini Ashley cakes

Exotic fruits

Exotic fruits & yoghurt vacherin

Rhubarbs

Rhubarbs & white chocolate mousse tarts

CREATIONS 27 MarikevanBeurden 6