Premixes make my work easier

When things get crazy and tough, I turn to premixes to make my job less of a hassle. Working non-stop with only a quick break for a meal (5 minutes when it's extremely busy at work), I learned to change my perspective on how to get things done. Whatever I do now would definitely disappoint my patisserie instructor but I need to adapt to  ever changing situations.

Passion Fruit Mousse Topped With Diced Mango

Thailand is at the height of mango season so I thought I should take advantage of the fruit's abundance. Recently,  I introduced passion fruit mousse garnished with  ripe mangoes as a new menu item on my long list of Sunday brunch desserts.