sundaes Brix@1601

At the recently opened Brix@1601 in Hermosa Beach, executive pastry chef Renee Ward has re-imagined the layered sundae as the coconut <i>coupe</i>. Kalamansi lime <i>gelée</i> is layered with raspberry marmalade,  fresh raspberries, a coconut <i>sablé</i>, a scoop of coconut lime sorbet and, for a final, flamboyant touch, a teardrop-shaped coconut meringue.
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( Ken Hively / Los Angeles Times )

At the recently opened Brix@1601 in Hermosa Beach, executive pastry chef Renee Ward has re-imagined the layered sundae as the coconut coupe. Kalamansi lime gelée is layered with raspberry marmalade, fresh raspberries, a coconut sablé, a scoop of coconut lime sorbet and, for a final, flamboyant touch, a teardrop-shaped coconut meringue.

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