Fancy Desserts

At the request from a message on my answering machine I'm going to have to give everyone an update. The last 2 weeks at school have been fairly intense thanks to a little experiment they've been tinkering with called Service Day. Like a mock restaurant, they shout out orders to you that you have to plate and I can honestly say its been the least pleasant experience of the whole program. I think we've all become accustom to doing doing things slowly with a lot of thought put into the product but in this case people are screaming at you and your rush and overwhelmed.

Lets just say I'm glad it's all over. Though a lot of great plated desserts came from service day. It was a bit of a challenge trying to squeeze 5 different components together on one plate harmoniously but it was great to see how everyone approached each dish totally different.

We had to prepare a tiramisu and were given free range to do as we pleased with the molds and plating. One group made it in a wine cup, another into tiny towers and we put ours into a terrine mold. Then some how we had to fit in minted crepes, tea jellies & vanilla ice creams.

Another plate was fresh apple beginets which are a huge thing in New Orleans. Basically an apple fritter served with a creme frachie parfait.

And a very Asian influenced dessert of mango pudding & tapioca sauce. My group added some dried mango slices and palmiers which are made from the same dough as a croissant but rolled differently and sprinkled with cinnamon sugar.

It was a great learning experience but like I said, I'm glad it's over so we can return to our pastry thinking mind sets of slow and perfect.