Today was a repeat class for me. As this desserts class wasn't full I was lucky enough to get to do it again. The bonus was that it had all new recipes, devised to be lighter for summer. Lucky me. As with the last desserts class, we produced all the components, each bringing varying flavours & textures to the plate. Robyn, the teacher, then gave us ideas for plating up the desserts & we all got to have a go.
This dessert is based around a rose flavoured panna cotta. The panna cotta was teamed with domes of raspberry sorbet, a raspberry crumble & a cardamom sponge that was dehydrated to give a crunch component. The addition of fresh raspberries & a sprinkle of freeze dried raspberries provided a tartness to cut through the sweetness & a kick of colour.
This dessert combined the classic flavours of apple & caramel. Balls of apple were poached & deglazed with cognac & laid on a bed of salted caramel. Vanilla crème patissiere provided the cream factor & green apple sorbet lightened the dessert & provided a crisp tang. A crumble with a lemon flavour provided some texture, as did caramel popcorn.
This final dessert satisfied the chocoaholics & gave them their chocolate fix. A moist chocolate brownie sat on a rich bed of chocolate sauce. Passionfruit cremeux provided a necessary tartness, cutting the richness of both the brownie & the sauce. Milk chocolate gelato offered a smooth, creamy feeling on the palette with texture being supplied by a dark chocolate soil. Caramelised pecans also gave a satisfying crunch factor.
You'll be pleased to know all desserts were absolutely delicious. As with the first class, there were components that simply wouldn't survive a trip home, so rather than the usual goody bag, we ate our plated desserts there & then. It was a tough gig. Believe it or not, it is really tough getting through three desserts. No dinner tonight.
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