The fun stuff

Strawberry sorbet

We're wrapping up plated desserts this week. It's been fun and I think we get to an advanced section of plating in a few more weeks. I am enjoying this enough to see myself happy working on a line in a restaurant or hotel. So much fun playing with space, color, texture and now taste!

Tiramisu

So I actually think my formula for tiramisu is better than what we made in class. First off, this one asked for gelatin to be used in the marscapone mixture which I omitted and the texture came out beautifully. Secondly, not enough coffee flavor (could have used espresso, not coffee) and there was no rum in the coffee. Other that that it's okay. It went without too much complaint and I feel good knowing I know how to do better. At least the plate looks good!

Creme Brule

Ah, this reminds me I need to hit up Home Depot for a torch. I'm fairly happy with this dessert and this plate. Everyone I know loves creme brule and I see myself working with making tasty flavor variations and well using the torch on many more creme brules to come.

Baked Alaska

So, I actually made baked alaska during summer camp. Okay it was a cooking class in the summer but it was still the same idea. This is a little fancier, home made sponge, ice cream and an Italian Meringue. Again we used the blow torch. It's cute and all but I didn't find too much inspiration with this particular dessert.

Caramelized bananas, chocolate ganche and filo

Okay, here is a winner. I love Filo! I love it with melted ganache and torched bananas even more! Torching bananas is really a neat trick. Cover the slices with sugar and then torch. They caramelize and form a little crunch just like a brule. It's like mini banana brules! And it's my current favorite trick.

Chocolate brownie with dark chocolate crisps, banana caramel mouse, caramelized bananas and banana caramel rum

That's quite a mouth full, but it's mine all mine. I should actually come up with a better title. We were told in class that we had to use a brownie to make a dessert. Sold on the caramelized banana from the day before I came up with this guy. If you ever see banana caramel anywhere, buy it. Immediately. Do not pass go, do not collect 200 dollars just buy the damn banana caramel. It's a real pain to make, but a real delight to eat. And no, I'm not sharing my formula.

Inside the robot is a hazeulnut praline!

Cute isn't it? Too bad about the smudges. I am starting to play around more and find a way to show my own personal taste with the plates. I mean, we've all seen swooshes but robots? I think robots and pastry belong together and here is the proof!