First off, we have the chocolate marquise, which is essentially an enriched chocolate mousse that has been frozen and molded. We plated this with chocolate decorations, creme anglaise, and berry-hibiscus gelee. Not bad, huh?
Next we have custards. First off is the creme brulee, served with rhubarb and a pistachio shortbread.
Followed by creme caramel, aka flan, served with a meringue "petal," candied kumquats, and mint.
These are orange crepes, filled with an orange custard, served with orange brown butter sauce, blueberry sorbet, and orange supremes.
Chocolate crepes filled with ganache, creme fraiche ice cream, "lacquered" raspberries, and chocolate sauce.
Now we have a couple tarts. Here's a lemon tart with creme anglaise, berry sorbet, and candied basil.
Chocolate tart with coconut ice cream, chocolate decoration, coconut "chip," and malt sauce. Mmmm.
We then did a few puff pastry tarts. This one's got a hazelnut cherry filling and is topped with praline ice cream, served with a spoon of anglaise and a swipe of port wine reduction.
This one's a puff pastry tart filled with milk marmalade (essentially, a reduction of evaporated, condensed, and coconut milks) and pineapple, served with diced pineapple, sage pineapple foam, lemon frozen yogurt, and a pineapple tuile.
Here's a savory plate of a spinach, mushroom, chevre jalousie, served with chevre bechamel.
Finally, we have a warm apple charlotte, served with roasted plum sorbet, creme anglaise, and a caramel apple sauce. Topped with spun sugar, which is totally awesome and fun to make...although cleaning it off the ceiling wasn't so fun.
Well, that's it for our first plated desserts unit. It was a lot of fun, and we got to learn a slew of new techniques. I promise that I will try to get these up more often, now that things are settling down. Just wait til you see what we're doing in Sugar 1!