Extravaganza Of Plated Desserts!

What? Huh? What's going on? Where am I? Oh...is this a blog? I vaguely remember that I was writing one, but I guess I haven't been keeping up with it. Um...sorry...my bad. Well, now that I have less than one week of school until graduation, I guess it's a good time to catch you all up on what I've been doing. I'll start with plated desserts. I believe this should cover almost everything from the second and third plated desserts units There's a lot of ground to cover here, so you'll forgive me for being brief.

Chocolate mint parfait on  creme anglaise with blackberry "salad" and a white chocolate "cigarette."

Yogurt panna cotta with apricots and a riesling granita

 Warm chocolate cake with tamarind ice cream

Tropical tasting plate. This was pretty uninteresting to me, except for the coconut cous cous "risotto" that was awesome!

Apple beignets with cider caramel sauce and caramel ice cream. Drooooool.

Fried bomboloni filled with coffee, vanilla, nutella, and chocolate pastry cream. Oh my!

Cheese souffle...imagine the lightest omelet you've ever tasted.

Chocolate Hazelnut mendiant with cherry compote.

Chocolate souffle 

Citrus parfait with strawberries and candied thyme.

Tropical fruit fritters with, I think, vanilla ice cream and chocolate sauce.

Gianduja souffle

Pistachio semifreddo with gratinee of apricots.

Raspberry souffle

Tiramisu with espresso granita and whipped cream, in a chocolate teacup.