Day 22: The One with the Plated Desserts

Today we spent all of our time plating the seven desserts using all of the components from yesterday. Each of us got to plate one dessert and I ended up plating the banoffee one. I have included a table below with all of the components each dessert had to give you an idea of what we were working with. Shoutout to David Vidal for the amazing class, hopefully I can make it to Sweden one day to try his professional desserts!

Dessert	Components
Apple, Brown Butter, Cardamom, and Oats	Granny smith sorbet, Caramelized apple compote, Oat crunch, Brown butter cake, Brown butter & cardamom mousse, Tuile
Banoffee Tartlet	Banana gelato, Dulcey whipped ganache, Banana compote, Caramelized dark chocolate, Almond crunch, Tart shell
Raspberry, Yuzu, Liquorice, and Dulcey	Dulcey cremeux, Raspberry gel, Raspberry ice cream, Yuzu curd, Raspberry mousse, Liquorice crumble, Raspberry Meringue, Tuile
Strawberry, Elderflower, and Vanilla	Elderflower & vanilla bavarois, Strawberry sorbet, Yogurt & white chocolate cremeux, Strawberry gel, Dulcey blondie
Dark Chocolate, Hazelnut, and Coffee	Macaron shell, Hazelnut praline cremeux, Milk chocolate & coffee namelaka, Espresso sorbet, Milk chocolate sauce, Dark chocolate mousse
Matcha, Lemongrass, Coconut, and Ginger	Matcha mousse, Clear glaze, Ginger crumble, Coconut & lemongrass sorbet, Coconut whipped ganache, Passionfruit gel
Gin & Tonic, Cucumber, and Yuzu	Gin & tonic sorbet, Yuzu & white chocolate bavaroise, Italian meringue, Yuzu curd, Yuzu crumble

As you can tell from the table above each dessert took multiple components that were piped on, made in molds, or scooped onto the plate. We also used dried flowers and herbs to give some pizazz with natural ingredients. I think out of all the classes I have taken so far I really enjoyed this the most. Plated desserts are a very unfamiliar territory as I have never worked in a restaurant or hotel. This was a very fun and creative day and really showed how detailed a dessert can be even in small portions.

The images above are in order based on the table to show which dessert is which. As you can see with all the components we were able to get vibrant colors and show many different techniques. It also looks as though each dessert is refined and expensive even though it was just placed on a plate in any order. I have included some extra pictures below of myself working on the banoffee dessert! Tomorrow we work on travel cakes which is a very british dessert, let me know if you have heard of them before!