Our plated dessert class is running a little bit behind with the actual plating of our desserts. Does that make sense? We have a lot of components prepped and ready to go, and now we just need to bake. Tomorrow we’ll have plenty of desserts to assemble. Including…chocolate cake. Oh yes.
In the meantime, let’s see what we prepped today. We practiced segmenting oranges and grapefruits for our citrus dessert. I know what I’m doing this weekend: segmenting oranges. My slices were not pretty. My partner sliced the grapefruit beautifully.
This is a grapefruit tuile we baked. Kind of. It spread a lot, but that’s okay because we’re going to be breaking it up into pieces for our citrus dessert. It’s made with almonds, butter, powdered sugar, grapefruit zest, and egg whites? I’m having trouble remembering we’ve been making so many different things.
We also poached pears for another dessert. We peeled and pitted Bosc pears, then poached them in chardonnay, bay leaves, cinnamon stick, rosemary, thyme and peppercorns, sugar and water. We have some savory flavors going on here. Hmm I’m interested in seeing what we use these for.
That is all. Thank you for your votes in the contest!!