This is my plated dessert diagram for the final practical test. I wish I could have taken a photo or two of the finished item :(
The red tuile was not a coil on the plate. It was more like a group of the big alphabet C's.
I used the Almond Glass recipe on Wild Sweets Chocolate which I love!
Please click on the above photo to read descriptions of the dessert...
Each student was assigned to present a summer-themed plated dessert to Ms. M, our instructor, as well as the entire class.
L to R: dark chocolate strawberry ganache, fresh strawberry slices, roasted almond slices, tuile rounds; white chocolate mousse, raspberry compote; mini fresh bluberry cake with lemongrass-flavoured whipped cream.
The recipe for dark chocolate strawberry ganache is from this awesome book called Wild Sweets Chocolate. (Thanks UW!)
I was aiming to achieve the flavour transition from rich ganache to lighter mousse to super light cake...
From front to back: banana foster with walnuts (my very first flambé experience! FUN!), strawberry granita, mocha pot de creme in dark chocolate cylinder (with maraschino cherry on top, of course), white chocolate covered vanilla ice cream topped with candied pineapple chunks and mango coulis.
* didn't like the plate :( * white chocolate was so thick that nobody could eat/break it! * chocolate tempering took forever... ugh
White chocolate bavarois on rum-soaked ladyfinger base. Served with mango coulis, kiwi/pineapple mini cubes and white chocolate decoration. (The bavarois was actually leaning like The Tower of Pisa!)
From top to bottom: chocolate decoration, raspberries, whipped cream, chocolate mousse, whipped cream, chocolate mousse, sweet short paste disk.
I wanted chocolate mousse rounds to be the same size (diameter) as other components :(
Taco shells (sweet short paste), black beans (almond clusters), sour cream (whipped cream), salsa (strawberries), lettuce (mint leaves), & cheese (mango). Served with frozen strawberry margaritas (strawberry granita).
Spot the difference? The glasses were rimmed with medium sugar.
FRONT: Coconut & ginger sorbet in a cocoa-flavoured coconut tuille cup, with the inside brushed with white chocolate.
BACK: Créme caramel with a pineapple ring. Grill mark + green sugar pieces = pineapple-y look...?
No contrast in height or colour :(
Chocolate mousse (cubes; hidden not shown) in a chocolate cup, topped with whipped cream and cinnamon. Served with a brandy roll.
There's nothing "coffee" about this dessert but it says "Café"...
Strawberries, blueberries, blackberries and pieces of ladyfinger are hidden inside the chocolate sphere. Served with warm créme anglaise.
* inspired by this beautiful recipe that I found online...
merci beaucoup :)
This is the reconstructed version of Vacherin I made a little while ago. Chocolate ice cream pyramid is masked with whipped cream, topped with two meringue hearts, sprinkled with chocolate shavings.
