Plated Desserts, Day 9

Last day of Plated Desserts!

We had to make and plate a mini entremet. That was really the only guideline. So here is mine...

It is a Chocolate Orange Entremet, wrapped in chocolate, orange and chocolate sauces, and sugar garnishes.

Plated Desserts, Day 6

Today was our Chopped challenge day. Yeah, so much fun!!

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.

Plates Desserts, Day 6.

I had picture issues today. I forgot to take one until after chef had graded it, and thus demolished it.

It was a chocolate orange entremet, wrapped in a chocolate ribbon.

Plated Desserts, Day 5

Today was a sugar and cheesecake day. We made mini cheescakes and had to produce a variety of sugar garnishes. This was not my best plating, but here it is anyway!

Chefs sugar demo-
cages, threads, sticks, enrobed fruit and nuts, and a hollow sugar bottle.

My dessert-

Plated Desserts! Day 1-4

Ok, so this class is kind of strange for photos. I lost a couple of days worth, plus there is really only one plate to show from each day. Days 1 and 2 were prep days with no real finished products.

Day 3 I was in Denver.

Everyone had to make lollipops, ours were lemon verbena. They were actually really good.

Which leads me to day 4. My tablemate and I had to make a roasted and poached fruit dish, that everyone else did on day 3. The fruit was really boring looking. We had to use apple, pineapple, and pear, all of which were really brown and ugly. Because of this, I cut up my fruit before plating it.

My tablemates dish....

Everyone else made creme brulee-