This dessert was likely an early design of a tequila mousse dessert made by White House Executive Pastry Chef Roland Mesnier for a State Dinner in honor of President Miguel de la Madrid and Mrs. Paloma Cordero de la Madrid. The dinner was hosted by President Ronald Reagan and First Lady Nancy Reagan on May 15, 1984. Chef Mesnier created sample desserts for Mrs. Reagan to approve before each State Dinner. This dessert featured kiwi and coconut sorbet cactuses filled with tequila mousse. Each cactus was decorated with pulled-sugar flowers and spines. The plate was decorated with strawberries and shredded coconut. The final presentation of the dessert had spiky white pulled-sugar flowers.
This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1979-2004.
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State Dinner
State Visit
food & drink
Kitchen
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Credit line:
The Chef Roland Mesnier Collection/White House Historical Association
This dessert was likely an early design of a tequila mousse dessert made by White House Executive Pastry Chef Roland Mesnier for a State Dinner in honor of President Miguel de la Madrid and Mrs. Paloma Cordero de la Madrid. The dinner was hosted by President Ronald Reagan and First Lady Nancy Reagan on May 15, 1984. Chef Mesnier created sample desserts for Mrs. Reagan to approve before each State Dinner. This dessert featured kiwi and coconut sorbet cactuses filled with tequila mousse. Each cactus was decorated with pulled-sugar flowers and spines. The plate was decorated with strawberries and shredded coconut. The final presentation of the dessert had spiky white pulled-sugar flowers.
This photograph is part of a personal collection belonging to former White House Executive Pastry Chef Roland Mesnier. Chef Mesnier created elaborate desserts for the White House from 1979-2004.