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This sheep's yoghurt mousse recipe - in all its heavenly pandan and lemon glory - is patisserie at its finest . It's on the menu at Yauatcha, where customers delight in Graham Hornigold's knack for combining traditional French techniques with East Asian flavours. This may not be one to try at home for the novice baker. However, have a go at some of the individual elements - the pandan sponge and butter cream offers a wonderful introduction to this unusual ingredient.
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