u/chefjunior17

Rotating to a very berry Strawberry and lemon cheesecake. Serving a layered deconstructed cheesecake. With the building block of a shortbread cookie crumble with dehydrated Strawberry. Then cotaing with a strawberry creme before adding a sweet and tangy lemon ricotta filling. Covering with the crumble and and Strawberry creme. Layering on a plump Strawberry compote. Crowning it with whip cream and glazed strawberries with a strawberry basil syrup.

I've been running deconstructed dessert specials the first one was an apple crumble a la mode. Containg a graham cracker crumble, apple pie filling, dulce de leche caramel, caramel Gelato, whip cream, and topped with candied pecans.

I've been running deconstructed dessert specials the first one was an apple crumble a la mode. Containg a graham cracker crumble, apple pie filling, dulce de leche caramel, caramel Gelato, whip cream, and topped with candied pecans.

I've been running deconstructed dessert specials the first one was an apple crumble a la mode. Containg a graham cracker crumble, apple pie filling, dulce de leche caramel, caramel Gelato, whip cream, and topped with candied pecans.

I've been running deconstructed dessert specials the first one was an apple crumble a la mode. Containg a graham cracker crumble, apple pie filling, dulce de leche caramel, caramel Gelato, whip cream, and topped with candied pecans.

Just finished up a batch of tinctures for some clients. Working with some homemade rosin I made these orange tincture clocking at 160mg/ml. I also made a cbd tincture at 50mg/ml. Then finally I worked with some pineapple frizz rosin that was also tincture at 7mg/ml. The leftover pineapple tincture I made into chocolate syrup. The whole container sitting at about 70mg.