Luc Debove, Executive Pastry Chef at École Ducasse recently launched 'Emilie signature dessert' which is lemon-infused white chocolate mousse and has a dark chocolate ganache with raspberry jelly filling.

Chef Luc Debove, Executive Pastry Chef, École Ducasse unveils his plant based Easter dessert. The creation of the 'Emilie signature dessert' reflects his enthusiasm for low-sugar desserts. Based on vegan dark and white chocolate, lime and raspberries, the dessert features a perfect balance in terms of both flavours and acidity.

"I wanted to make it my signature Easter dessert, to prove that you can make really good vegan pastries. I used birch sugar and maize flour; we made our own white chocolate from rice flour. This lemon-infused white chocolate mousse has a dark chocolate ganache and raspberry jelly filling. It is a very pure and ultra-gourmet dessert!” said Debove.

More digestible than a traditional pastry, 'Emilie' is placed on top of a maize shortbread base to add a crunchy texture and a hint of graininess. The lightness of its ingredients enables it to reveal all its subtle textures and flavours.