This is, without question, the most complex dessert I have ever made. It was my own recipe – a torte of orange sponge cake layered with pecans, cranberry mousse, and cranberry and chocolate gelee, garnished with a pecan tuile, sugared cranberries, orange creme anglaise, cranberry coulis and orange chantilly cream.
I love the way it came out – an unquestionably fall dessert that is decadent without being too heavy or rich. It’s the perfect ending to a special-occasion meal.
Jessica Norton 