Since most of the people reading this blog are friends and family (who am I kidding? its really just mom and dad reading.) I feel it necessary to be honest with you, this custard stuff isn't a piece of cake. Seriously, its tedious work that I find a very easy to screw up. I can't tell you how many products I have started over this week. That said, every mistake is just a learning opportunity and I'm starting to get the hang of working with gelatin.
This week was heavy on production so I'll just give you a taste of the things we created. A blackberry mousse sits in a tempered chocolate tulip cup topped with chantilly and filigree. (Be glad you missed Lori popping the balloon covered in still wet chocolate!) Bavarian cream molded in a fleximold, topped with chantilly and filigree (yes everything is garnished with chantilly and filigree!) The lemon bavarian creams were also molded in fleximolds. They sit on a base of ladyfinger sponge and are plated with creme anglaise and a pineapple colis. Almond panna cotta (chef says my garnish is more expensive than the dessert itself!)
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2 comments:
Count me in as a faithful reader, SB -- your mom and dad who are drooling over your desserts and wishing that Portland were just a tad closer... As usual your creations look amazing, and kudos to you for taking risks and trying new flavor combinations!
Oops -- sorry about the typo... I meant to say, "your mom and dad aren't the only ones who are drooling over your desserts..." :)
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