Thursday, October 10, 2013

Advanced Dessert Plating- Day 4

Lemon curd glace-pistachio macaroons-fried tapioca & compressed raspberry-currant
conserve
-The concepts are revisiting soufflé glace and changing its’ form. We are changing tapioca traditional form and introducing a different cooking medium with the vacuum sealer. Balance between color, texture, flavor and colors are also addressed.


 

Warm Bittersweet Chocolate Cherry Bread Pudding- spicy White Chocolate Caramel Ice Cream & Lypo Black Current Rocks
-The concepts are contrast: black and white, hot and cold, sweet and sour, solid and popping


 Strawberry Cremeux and Szechuan Pepper Chocolate Sphere, strawberry- pine nut cake & caramelized banana sorbet
-The concepts here is repetition and classic flavors, strawberry element is repeated throughout the dish, 
chocolate, strawberries and bananas all work together, We also work in some savory elements again.



 

Sunday, September 22, 2013

Advance Dessert Plating- Day 3

Warm Coconut Cream Doughnuts with Bittersweet Chocolate Bisque
-The concepts here are two how upscale breakfast items are trendy in desserts and how flavors work. The curry, coconut and lime have a Thai influence and chocolate and coconut are natural combinations. We are also introducing savory techniques to pastry

 Amaretto Semifreddo with Salted Caramel and Peach Beignets
 -The concept here is how to repurpose what you know and to utilize those techniques such as pate choux, pate bombe, and caramel

 Roasted Pineapple Fennel Panna Cotta with Chocolate Friend, Blueberry jelly, Chocolate Foam and Basil Dust
-The concept here are combining dessert items from different counties. Panna cotta is Italian and friands are Australian. We added some savory elements and molecular gastronomy elements too.


Monday, September 16, 2013

Advanced Dessert Plating- Day 2

Bittersweet Chocolate Waffles, Mascarpone- Peanut Butter Mousse & Banana Marshmallow
-Concepts are utilizing different cooking mediums, revisiting previous techniques and re-purposing those techniques.

Roasted Pear Mango Jam and Palmier Sandwich, Greek Yogurt Panna Cotta Apple Slaw & Caramel pick
-The concept here are a variety of cooking techniques are used, contrast of textures, and revisiting previous techniques. We are using the concept of mimicking for this dessert 


Tart Tartin with Vermont Cheddar Puff Pastry, Vanilla Bean Greek yogurt Foam & Green Apple Crisp
-Concepts that are presented are contrast and fusion. The fusion of American style puff pastry and tart tatin, classic dishes paired with ultra modern techniques and classic pairing of flavors


Advanced Dessert Plating- Day 1

Auguste de Paris with chocolate sauce and brilliant red croustillant.
-The concept here is to show how breakfast elements are used in contemporary desserts

 Lemongrass Crème Brûlée with Wasabi Ice Cream and Roasted Strawberry Compote
-The concepts is using contrast. Hot and cold in the ice cream, a hearty cooking technique on a delicate fruit and creamy and crunchy. The dish works because of the Asian influences.



Vanilla Bean Brioche with Blackberry Basil Broth, Brie Cream Cheese Ice Cream
-The concept of this dessert is simple; bread, fruit and cheese. It is also illustrated that savory elements are used in desserts.


Molecular Gastronomy-II

Day 2 of Molecular Gastronomy was to:
  • Describe the unique ingredients used in molecular gastronomy
  • Demonstrate proper techniques of Gelification
  • Demonstrate ability to critique one’s own production

Warm chocolate cake with coconut algin, gianduja powder

  • Gelan Ravioli with apple confit, cider reduction, peanut butter powder
  • Blood Orange Algin fritters with raspberry basalmic caviar and lemon lime air
Goat cheese cheesecake , cherry conserves, carbonated line rings

Sunday, September 15, 2013

Molecular Gastronomy- I

Learning objective:
  • History of Molecular Gastronomy and Modernist Cuisine and Current Restaurants using technique
  • Food Scientists and Founders of Molecular Gastronomy
  • Introduction to Molecular Gastronomy Techniques and Ingredients
  • Emulsions and Spherification

    • Spherical Lemon Tea with honey sheets, brown sugar foam and  sweetened cream
  • Coconut Spaghetti with Mango Ravioli, Fizzy Lime Meringue
  • Frozen Chocolate foam with raspberry ravioli and warm chocolate soufflé





Baking and Pastries from African Countries

Today's learning objective were:
  • Describe and compare desserts and pastries from African nations
  • Demonstrate skill and proper technique in producing African-style pastries
Malva Pudding
Egyptian Sweet Couscous Dessert- (Egypt)
Egyptian Chocolate Cake – (Egypt)
Ghorayebah (cookies)-(Africa)
Melktert – (Africa)