Our first plated dessert unit was only 6 classes long, but boy did it feel like a lifetime. Perhaps one of the units I was most looking forward to, it was almost a complete disaster. I'm now regularly blogging at Food 2, and you can read all about my class's struggles with plated desserts in the Food 2 School series here.
Chocolate Marquise with cherry compote & creme anglaise
Here's all the pictures I took from the unit. Everything we made was as delicious as it looked, if not more. My chef pants grew even tighter over those two weeks (and they're tight to begin with being as they're manufactured inexplicably so that the "elastic" waist is half the circumference of 1 pant leg). For many reasons, I was really happy to leave behind individual desserts for the time being.
My favorite items from the unit were probably the pineapple tarte tatin and the creme brulee (which has long been my favorite dessert). Any of the ice creams and sorbets we made were delicious, and I could usually be found covertly (ok, maybe not so covertly) taking additional scoops of them.
My least favorite was definitely the creme caramel (flan). How can a cousin of creme brulee taste so bad?? For me, when I don't like an item it's usually because of the texture, and creme caramel is the perfect example of this.
Fennel Hazelnut Tart with Fig Ice Cream
Lemon Tart with Basil Creme Anglaise & Berry Sorbet
Milk Marmalade Tart
Manjari Chocolate Tart with Coconut Ice Cream
Banana Macadamia Financier
Pineapple Tarte Tatin with Pineapple Passion Sauce 
Spinach and Cheese Jalousie with Bechemel Sauce
Friday, July 9, 2010
Week 24-25: Intro to Plated Desserts
Creme Caramel
Creme Brulee with Pistachio Shortbread
& Lemon Frozen Yogurt
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