Here is my latest idea, of course we all know what little bearing it has on what I decide to do. Yes, I would consider that a bit harsh (we all know that line was my way of adding filler to this) but I do have access to local area growers, so that can make a huge difference. So far I am thinking of a Kiwi, Papaya, Guava (paste) cheesecake incorporating St. Germain Liqueur, with some form of a whipped, custard or meringue type of topping ????? Let me know what you think !!!
