2009-12-13

Final- Peppermint theme


chocolate wafer crust, peppermint pastry cream, white chocolate mousse with peppermint sprinkles, and dark chocolate ganache. The candy cane on top was made out of white chocolate.

The red color white chocolate, white chocolate, and dark chocolate decoration on the plate dried before serving. it was impossible to scrape off and was a bad idea. a better plating idea is to use creme anglaise, red colored and plain.

savorin cake- Japonaise, with peppermint white chocolate mousse. Italian meringue- torched until caramelized. the plate was painted with red colored white chocolate.

the cake was torched off the plate on a cardboard circle. when transferring it to the plate the cake fell apart and looked sloppy. Again the red colored white chocolate was stuck on the plate and was completely useless. we decided to paint the plate red to add color. the cake was pretty bland looking and we wanted it to pop. A different idea which would be better is to use peppermint sprinkles and or creme anglaise (colored or not).

Dark chocolate peppermint lave cake with white chocolate mousse, and peppermint sprinkles

The plate would have looked better with out the squiggles to the side. There were no other problems. the lave would have oozed into the mousse and the flavors would have mixed perfectly, the peppermint sprinkles would have added flavor and a crunch.

Sacher cake. devil food cake layered with peppermint pastry cream. crumb coated with chocolate buttercream and covered with ganache. served with white chocolate mousse.

There were no problems with this plate, although the dish itself was slightly too deep.

2009-12-09

White chocolate lime cheesecake.


White chocolate lime cheesecake. cake crust. raspberry sauce and creme anglaise.

The cheesecake, although a correct portion, looked small on the plate. less sauce or a smaller plate could have fixed this, along with more raspberries to the side.

White chocolate lime cheesecake. cake crust. served with raspberry sauce

There was a little too much raspberry on this plate. less sauce could have been added or creme anglise squiggles could have been decoration on top.

2009-12-05

Blueberry mousse

Blueberry mousse with colored jonconde cake. served with a berry compote. The compote had hints of passion fruit, lime, and orange and rum. white chocolate and tulie garnish

The compote with the best part of this plate. It was flavorful and had light and dark tones. The blueberry mousse had a very light flavor and would have been good paired with something else. The colors look ridiculous. The jonconde with yellow and green, mousse light purple, and bright orange mirror glaze. If the mirror glaze was clear and the jonconde was skipped altogether this would have looked better.
The compote on this completely covers the jonconde and completely defeats the purpose.

2009-12-03

Banana spice cake with cinnamon butter cream, caramelized bananas salted caramel ice cream, creme anglaise, caramel sauce, cinnamon

The creme anglaise was not need for this plate. The ice cream served as the sauce.


This plate was nearly perfect. The flavors mixed perfectly and the texture worked together. The cake was moist but not damp. the bananas were is actually pieces and not mushy. and the ice cream was cold and creamy. The only complaint was the bananas should have been angled toward the ice cream and not away.

2009-12-02


fraingapaine. with candied orange inside, orange sauce, creme anglaise, whipped cream

We tried the plate before and mess up. (forgot to take a picture). We put the candied orange on the outside- we used it to prop up the fraingapaine instead of the whipped cream. This plate shown above is a fixed version. We made all the correction suggested. It is perfect.
Apple, pecan cranberry turnover, creme anglaise, salted caramel ice cream, caramel sauce


The filling in the turnover tasted amazing, although the turnover itself was slightly underdone. I have no changes to this plate other than baking the turnover more.


Pannacotta sugar cage, fresh berries, caramel sauce, lemon salt


The pannacotta itself had no flavor. we added twice the amount of vanillia as require by the recipe but the flavor did not come out. The lemon salt really brings this dish to life. It brought out the flavors in the fruit and caramel.

caramelized pears, philo squares, salted caramel ice cream, whipped cream, caramel pecans

This plate was perfect. It had height, crunch, creamy, cold, svory, sweet, juicy- everything wanted in a dessert.

The colors were very neutral but color would only subtract from the dessert.

2009-11-19








2009-11-17




2009-11-12







2009-11-11








2009-11-05