This week, despite the number of recipes we made, this was a lighter week. We made a Mango Trifle, Chevre Panna Cotta and a Orange Chocolate Souffle. As usual each dessert was made of several components. The trifle was comprised of a reduced fat fig and orange pound cake, dried strawberries, chocolate rings and isomalt lace decoration. The panna cotta featured a thyme gelee, nutmeg tuile nests, vanilla apples and a tawny port sauce. Finally, the orange chocolate soufflé was served with, casis sorbet and feuilletine. The trifle was the most beautiful. The isomalt lace was very easy and would male any dessert look glamorous. I really thought the fig would dominate the taste of the cake. Figs are one of my favorites but I would never think of putting them in a pound cake. They gave the cake a lovely texture and added a subtle flavor. I will definitely make this cake again! I loved the taste of the panna cotta. The texture was a little grainy despite the fact that the goat cheese was melted before it was incorporated with the rest of the ingredients. The soufflé was great. The texture was very creamy, although I did not get quite the lift I was hoping for. The fueilletine tasted like a homemade kit kat, yum!! We also switched up the groups this week. I am thankful that my new group works well together.