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.

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.

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.