Italy Dessert: Risotto
Chocolate Risotto with cashew granola and a quenelle of marscarpone served with angel food cake, coffee granita, and raisin compote.
Posted 3 months ago
Wine Pairing
Coconut curry rice pudding with orange sorbet, nut granola, orange segments, and black tea honey gelee. Paired with Quadry Winery’s Electra, an orange muscat from 2007.
Posted 3 months ago
Sensory Analysis in Contemporary Desserts is a plated desserts class that focuses on teaching us how to hit all senses and taste buds in one complete and composed dessert.
Orange Soup served with an orange blossom doughnut, caramel milk foam, lemon infused oil, and topped with cardamom ice cream sitting on an orange tuile.
Posted 3 months ago
Round 2 of Neo-Classic Snickers Bar
The only change in components is the chocolate chipotle sauce is now a chocolate chipotle powder.
Posted 3 months ago
Neo-Classic Snickers Bar
Chocolate cake with milk chocolate, peanut butter nougat mousse sphere, caramel ice cream with a caramel foam, over peanut brittle, chocolate liqueur gelee, caramel sauce, and chipotle chocolate sauce finished with milk chocolate curls.
Posted 3 months ago
Neo-Classic Carrot Cake
Carrot Soup served with cheesecake with a walnut and cinnamon crust, walnut brittle, pineapple foam, pineapple sorbet, and raisin compote.
Posted 3 months ago
Neo-Classic German Chocolate Cake
Chocolate brioche squares, spiced pecans, coconut sorbet over chocolate brioche crumbs, chocolate sorbet over pecan pieces, coconut lime sauce, and caramel foam.
Posted 3 months ago
Neo-Classic Black Forest Cake
Verrine filled with cherry kiershwasser reduction sauce, chocolate cherry chunk cookie pieces, and chocolate mousse topped with a whipped cream quenelle. Ice cream sandwich made of chocolate cherry chunk cookies and vanilla ice cream. Plated with cherry kiershwasser reduction sauce, vanilla milk foam, cooked cherries and maraschino cherries.
Posted 3 months ago
Neo-Classic Baklava
Pistachio macarons filled with rose lemon honey butter cream and honey nuts, buttered popcorn ice cream with almond phyllo, sitting on popcorn and phyllo, coffee shooter topped with honey bubbles, and pistachio powder .
Posted 3 months ago
What is a Neo-Classic Dessert?
A neo-classic dessert is a modern interpretation of a classic dessert that keeps all of the original flavors, but the components are presented in different textures.
Posted 3 months ago
Verrine: a layered, single serving dessert in a glass.
Practical verrine with all of the same flavors as the practical petits gâteaux.
Posted 3 months ago
Practical Petits Gâteaux
Bottom to top: almond nougatine, cumin dacquoise, mango cremeux, white chocolate plaque, white chocolate chantilly mousse, white chocolate plaque, and garnished with a mango sperification and white chocolate with pop rocks.
*Thanks to Monique for the cross section photo*
Posted 4 months ago
Espresso Petits Gâteaux
Hazelnut nougatine, praline sponge, and coffee chantilly layered in dark chocolate mousse enrobed in caramel coffee glaze and garnished with chocolate swirls and a candied hazelnut.
My food journey through Johnson and Wales as a Baking and Pastry Student
