The 6 week block on Advanced Patisserie Techniques (Plating) ends tomorrow but I had my final today. The assignment was to create 4 desserts (hot, frozen, chocolate and fruit). Some of the items were repeat creations while others were new. We started from scratch on Monday and made all of the components. We then had 12 minutes today to plate them up and present them. Mistakes were made, lessons learned and items omitted from the original plan. I hate when that happens. Here the 4 plates...
Hot - Sticky Toffee Fig Pudding with Cointreau syrup, creme anglaise and pistachio caramel ice cream
Fruit - Caramelized pineapple napolean with mascarpone pepper cream, coconut gelee, toasted coconut and pineapple sorbet.
Frozen - Blackberry parfait with creme anglaise, blackberry coulis and cassis (black current) sorbet.
Chocolate - Milk chocolate bavarian on a layer of peanut butter ganache and flourless chocolate cake. There is also a chocolate sauce and Black Tea Ice Cream.
Next is a 6 week class on specialty cakes. I'll keep in touch....
Next is a 6 week class on specialty cakes. I'll keep in touch....