Cashew-pandan mousse, passion fruit purée, and lime tuile [Art Gallery of Ontario / Renée Bellefeuille] from Toronto Eats: 100 Signature Recipes from the City's Best Restaurants (page 8) by Amy Rosen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Steep pandan leaves overnight. Let mousse set 4-12 hours.

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