We moved on to modern plated desserts today and did the prep for a display of plated desserts tomorrow, each table to present one. So it was mass production of crémeux, compote, creams, some caramels, poached pear, mousses and caramelized nuts. We started in on sorbets and ice creams, which were produced in vanilla, green apple, honey, chocolate mint, smoked cream, cherry, and coconut. We made more tuiles in different patterns and materials. More quesnelle practice with one spoon (we all had to be “passed” by the chef) but the neatest thing for me today was the creation of “pearls” or fruit caviar – made with agar agar, they can be produced in any flavour. Very neat, and a great and tasty decoration!
We assembled the black forest mini cakes and they went into the freezer for molding overnight, to be plated tomorrow. Did a rolled chocolate sponge cake and learned how to make a light sponge cake cooked for 5 seconds in the microwave! Yes, done in 5 seconds!
Plating should be fun!