Oh my goodness...We're already halfway through the quarter! In Week 5, we talked about incorporating the savory into desserts: cheeses, herbs & spices, meats (bacon!), and vegetables. Other than the bacon, incorporating these savory elements into desserts is nothing new. Cheesecakes have cheese, apple pies have spices, and carrot cakes have (of course) carrots in it.
Today, we prepped the desserts for next week...
1. Mimic cheese plate: wine gelee, brioche, and blue cheese cake (which I'm excited for)
2. Vegetable Dessert (my group's): acorn squash panna cotta, orange almond cake, candied pecans and seeds, poached squash
3. Meat Dessert: buttermilk pancake, peanut butter mousse, bacon-chocolate ice cream, lavash with bacon-maple syrup, banana brulee
4. Herbs & Spices: olive oil cake with orange zest lemon-thyme gelee, lime-basil sorbet, orange
Then we plated the products we made in Week 4...
Chef pulling sugar. Tasted like cotton candy, stuck to the teeth like toffee.
Cinnamon Doughnuts: Cinnamon Doughnuts, Vanilla Sabayon, Vanilla Ice Cream, Caramel sauce
Sabayon is a mousse-like dessert made of wine. I was getting tipsy off of it, but it tasted so good!
Dessert Sushi: Coconut Rice Pudding wrapped in Mango sheet, Coconut Foam, Basil Sauce, Strawberry Sauce, Strawberry Brunoise, White Chocolate-Curry Garnish
Our group's project. To be honest, I didn't really like this dessert--the recipe says to fold in whipped cream into the pudding, but since we wanted to roll it up like sushi, we didn't. The result was a gummy mess, and the Mango sheet was too sticky. Didn't really care for the flavor of it either--sorry, not a big coconut fan.
Next week is our Midterm! Chef assigned a classical dessert to each of us. We need to come up with a dessert based on them, that contains at least 5 components that must include 1 frozen item, and 1 sauce. I got...s'mores. I already have so many ideas I don't know what to do with them...
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