Last week, we made 5 classic desserts: Chocolate Cake, Lemon Meringue Tart, Apple Cobbler, Creme Brulee, and Cheesecake. This week, we deconstructed the desserts and prepped the components to be plated in Week 3.
My partner and I did the components for the Cheesecake. Cheesecake is made up of the cream cheese filling and graham cracker crust. Based on these, we decided to make Cream Cheese Mousseline, Graham Cracker Semifreddo, Almond Phyllo Ring, and Cherry Sauce.
We made the Mousseline and the Semifreddo and placed them in the freezer. I only got the picture of the Phyllo Ring--they were a bit difficult, since they stuck to the ring mold after being baked. We had to blow torch them to melt the sugar and get them unstuck.
Then we plated our components in Week 3.
Triple Chocolate Cake (with white, milk, and dark chocolate): Chocolate ice cream, chocolate mousse, chocolate cake, chocolate panna cotta, chocolate crumble, and white chocolate plaque.
Lemon Meringue Tart: No, that's not a PVC pipe. It's baked Meringue Ring, Frozen Lemon Curd, Shortbread Crumble, and Raspberry Sauce
Caramel Apple Cobbler: Shortbread Crumble, Caramel ice cream, Apple & Raisin Compote, Poached Apple, and Apple soup
Chocolate Creme Brulee: Cubed Chocolate Creme Brulee, Peanutbutter Crumble, and Strawberry Paper
Deconstructed Cheesecake: Cream Cheese Mousseline, Almond Phyllo Ring, Graham Cracker Semifreddo, and Cherry Sauce
They were all interesting, innovative way to plate desserts...not to mention delicious! I like how our instructor emphasizes taste as well as the presentation. It's the first impression that draws diners in, but it's ultimately the taste that keeps them coming back again and again.
What school do you attend?
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