This strawberry and mint inspired dessert was created by Jason Reaves, pastry chef of Market Salamander in Middleburg, Virginia. It was created for an April 2009 edition of the Deep Plate Blog.
In the dish, Chef Reaves created a dark chocolate capsule filled with strawberry mouse and plated with macerated strawberry brunoise, white chocolate-orange mint gelato, dehydrated raspberry powder, chocolate chip dacquoise powder, orange mint infused raspberry puree, and garnished with fresh orange mint leaves.
The plate used for the exercise was the Tantris "Agave Leaf" plate. Photographs were courtesy of Three Lights Photography, LLC.
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