Layers of sponge cake filled with caramel mousse and coconut mousse, coated with coconut powder.

一层焦糖慕斯，一层椰奶慕斯，与素裹椰丝的糕体完美匹配，一口畅享多口味。

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Christophe Demierre, who runs a molecular-cuisine cooking school from his home kitchen in the Fribourg region, makes fondue as a mousse and a powder that are meant to be eaten individually.

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