Advanced Patisserie-Week 3

Plate 1
-Strawberry and Mango Trifle


Strawberry and Mango Trifle

Trifle’s have a reputation of being an old school dessert. We tried to revamp it. It was a nice flavor combination. On top is some dried strawberries and lace sugar.

Plate 2
-Chevre Panna Cotta
-Tawny Port Reduction
-Vanilla Granny Smith Apples
-Thyme Gelee
-Nutmeg Tuile


Chevre Panna Cotta with Tawny Port Reduction

This dessert has a lot of elements. It was also very tasty. The Thyme Gelee was a nice bit of flavor to go with the creamy Panna Cotta and the Tawny Port Reduction.

Plate 3
-Orange Chocolate Souffle


Orange Chocolate Souffle

Souffles have a reputation for being very hard to make. The real problem with souffles is you have maybe 10 mins after you take it out of the oven before it falls. Now imagine trying to plate it, serve it, and not have the customer angry that it fell. This one was nice and chocolaty with a hint of orange. It was oh so good!


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