Plated Desserts 2

Plated desserts continues to be my favorite part of school so far. It's so exciting to see how you can put items together - both visually and by taste. I love it!

Mint dome with flourless chocolate cake base, orange salad, orange coulis, chocolate sauce, chocolate cigarette. The flourless chocolate cake base was BOMB - it was thin and rich, and was the perfect base. I didn't like the glaze we used - it was too sticky and tacky. I also am not in love with chocolate, mint, and orange all together.

Omar and Rachel pointing out that the goos from coating the dome looked like a swarm of killer squid!

White chocolate citrus semifreddo, pear compote, pear chip, white chocolate decoration. I liked the citrus and pear combination. The citrus semifreddo was delicious.

Milk chocolate semifreddo, hazelnut biscuit, pear compote, pear chip, balsamic reduction. Liked this dessert. Balsamic reduction really good with the chocolate and hazelnut. Good flavor combinations.

White chocolate hazelnut mendiant, raisin cream, maple tuile, white chocolate decoration. Raisin cream looked like straight up poop. Tasted good. Bad presentation.

Marsala sabayon, caramel apples, pistachio. I LOVE SABAYON! Why was I not introduced to this before? It's like the perfect sauce!

Sabayon, berries.

Tiramisu, coffee creme anglaise, espresso granita, chocolate espresso cup. Tiramisu really good. I don't think I like granita. It's like a slurpee, and the flavor just drains to the bottom.

Buttermilk panna cotta, sesame tuile, fruit spice soup, almond cubes, pineapple. This was the best dessert of the unit. Panna cotta was delicious, and all the flavors in this were really balanced. I thought the soup was too sweet, though. And I don't like how we call it soup, either.

At the culmination of our 2nd plated desserts project, we hosted an "Evening of Desserts", at which our friends and family were invited to come and enjoy our food. We each made a plate with our partner. Rie and I made a Lebni tart, with a pear yuzu compote, honey ice cream, pine nut brittle, currant paper, and currant coulis. The picture shows the plate upside down, but the woman who worked the event totally sucked.