Todays class was desserts. This class involved the production of the components for 3 different desserts, the plating & then the sampling. Everyone had a go at plating their own after Robyn demonstrated different plating options. There was no take home goody bag today. Obviously, things like ice cream & mousse aren't likely to survive travel, so we all ate 3 desserts there & then. Hard, eh?
Desserts aim to provide a variety of textures, flavours & even different temperature components.
The first dessert married the flavours of beetroot, orange, butterscotch & chocolate. Components included a beetroot & chocolate sponge, orange marmalade ice cream, a milk chocolate butterscotch mousse & a butterscotch sauce.
Photo: the plate was smeared with butterscotch sauce, a spicy streusel sprinkled over it, then torn pieces of beetroot & chocolate sponge, frozen domes of butterscotch mousse & the orange marmalade ice-cream positioned. It was garnished with broken pieces of a crisp sugar wafer
The second dessert combined the flavours of lemon, pear, caramel, hazelnut & spices. Pears were poached in a ginger syrup, a spiced streusel provided a crunchy texture & a frozen hazelnut mousse & lemon infused crème patissiere were included for a soft, creamy texture. Salted caramel gave the dish balance by cutting the sweetness.
Photo: a smear of crème patissiere was sprinkled with streusel & topped with a frozen tube of hazelnut mousse. Pieces of ginger poached pear overlaid salted caramel. Dehydrated pieces of chocolate sponge were added for garnish
Our final dessert combined the tried & true flavours of berries & chocolate. We made thin chocolate tubes & filled them with a dark chocolate mousse. This was teamed with a chocolate cake flavoured with orange, a chocolate croquant crisp & an icecream infused with a tea containing flavours of coconut & chocolate.
Photo: I didn't plate according to the components in the recipe, mainly because I forgot about them. Here I've combined berries with the mousse filled chocolate cigar, vanilla bean ice-cream, chocolate mouse & pieces of the dehydrated chocolate sponge
My pick was the combination of ginger poached pear with the lemon flavoured crème patissiere & the spiced streusel. Delicious!
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