Advanced Restaurant Desserts Week 4

Advanced Restaurant Desserts Week 4

This class gets confusing in that the desserts that are plated this week was actually prepared and made last week... So technically, all these desserts were made last week. For Week 4, we made Sticky Toffee Pudding with Caramel, Cinnamon Doughnuts with ice cream, and Sushi Rice Pudding. These will be plated on Week 5.

We talked about different kinds of dessert sauces. The more traditional ones are caramel, chocolate, fruit (both cooked and raw), and custards. With modern gadgets, we can make powders, papers, and foams to make "sauces".
Now for the Desserts...

Banana Tiramisu: Vanilla Mousse, Banana Bread, Banana gelee, Chocolate Sauce, Caramelized nuts

I didn't really like this one. Maybe it was the banana gelee...I'm not sure if I like the banana with jelly texture...

Deconstructed Red Velvet Cake: Flexible Chocolate, Milk Chocolate Pudding Cube, Red Velvet Cake Crumble, Cheesecake Ice Cream

I LOVE the composition of this dessert. The bright red color of the cake provides a stark contrast to the other components and the white plate. That and chocolate is always good.

Deconstructed Opera Cake: Chocolate Decadence, Hazelnut Bavarian, Apricot jelly, Coffee gelee, Chocolate Sauce

As a coffee lover, I couldn't stop eating the Coffee gelee. The flavor of this one, especially the Chocolate Decadence, was phenomenal!

Deconstructed Fraisier Torte: Vanilla Chiffon, Strawberry Mousse, Yogurt Mousse, Strawberry-Rosemary Sorbet, Strawberry Paper, Strawberry Powder, Rosemary Sauce

Our group made this one. The Strawberry Mousse didn't set properly (the Yogurt Mousse did), so instead of a disc, we had to make a quenelle of it. The sorbet was soooo good! Rosemary added an herbacious fragrance to the fruity sorbet.

With two classes and work, time whizzes by in a blur. We'll have our Midterm very soon...