I am not very pleased with the end result but this has been, by far, a well thought-of dessert. The mousse is made of passionfruit and startfruit which explains the garnishes on the plate. A line of red sauce and swipes of chocolate are my favorite choices in finishing a dessert as it gives more contrast and vibrance to the dish. The almond biscuit resembles a bird which is Denarau Island's icon.
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