CULINARY

INSTITUTE OF VIRGINIA
BAKING & PASTRY ARTS CAPSTONE

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WEDNESDAY, AUGUST 19, 2015

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Expand your horizons with this light and airy passion fruit and guava mousse, wrapped
in delicate chocolate lace and served with crme anglaise and chocolate ganache
sauce, accented with a piece of rum-orange hard candy coral.

$10*

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Enjoy our elegant take on this classic dessert. Rum-avored sponge cake with a
pineapple slice baked onto the top. Topped with toasted coconut ice cream and served
with cherry sauce.

$8*

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A tropical twist on a classic comfort-food treat. Layers of rich chocolate cake and
creamy fudge icing are accented with smooth, sweet guava strawberry sorbet. Topped
with a strawberry-guava pate de fruit candy.

$9*

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Brighten your day with swirls of scrump-ous passionfruit bu2ercream on moist orange
cake, accented with creamy vanilla bean crme anglaise.

$7*

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Creamy cheesecake is brought to life with a layer of bright and sunny mango gelee,
sweet guava-strawberry sauce, and a delicate and fruity dried pineapple ower.

$7*

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*Please note that the prices are for reference only. You are not expected to pay.