Caramelized White Chocolate Mousse | Toasted Baguette Purée | Scottish Shortbread | Caramelized Milk Chocolate Leaf | Quenelle Of Sweet Crème Fraîche

Most of the items in this dessert have undergone the Maillard reaction. That flavor alone is the common thread of the dessert, even though they all have their own distinct flavors. The crème fraîche adds a note of acidity, but not too much. That acidity helps enhance all the flavors that compose the dessert.