Each group had to pick three ingredients out of a hat and make three mini tasting portions of desserts. Our group got fresh oranges, almonds, and apple cider.
We each took one ingredient and made a dessert. We had two and a half hour to get everything done, and we lost one of our tablemates to the ER only half an hour in. So two of us had to tackle an abreviated version of our plan.
I made an orange pound cake with fresh oranges, orange marsala sabayone, and orange fennel brittle.
Ashley made spiced apple cider sorbet in a walnut lace cop with caramelized apple sauce.
The other last minute dessert was a almond tuile filled with chocolate almond mousse, raspberries, and toasted almonds.
In the end, our chef had 10 other chefs come in and blind judge our desserts. My group won Best Presentation, Best Taste, and Best Overall. We got third in Most creative. So 3 out of 4 is a pretty good record if I do say so myself!
Here are some other plates from the class.
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