Thursday, May 7, 2015

Fantasy Menus part 1

In my Advanced Baking class, our homework assignments were  to create two fantasy dessert menus. I thought you all might like to see them. It was quite a challenge. We had to create six desserts. We were to use seasonal flavors, avoid repeating flavors, and have both light and heavy desserts.

My first menu was a late winter menu. I kept to in season fruits and vegetables, and wanted to avoid holiday season flavor combinations.

Late Winter Dessert Menu

Chocolate Silk Meringue Pie

A chocolate silk pie with a chocolate Graham cracker crust, and a toasted meringue topping. Served with a tawny port reduction sauce and a dark chocolate curl garnish.

White Chiffon Cake with Kiwi Curd

Three layers of white chiffon cake with kiwi curd, and Gran Marnier buttercream frosting. Served with cashew brittle and coconut cream mango sauce.

Trio of Small Tastes

Three different small desserts. A chocolate lace cookie cup with a tangerine pastry cream and a twist of candied tangerine peel. A creampuff filled with a lemon mousse and dipped in white chocolate and topped with chopped pistaschios. A lavender custard tart with an elderberry tea shortbread crust. Served with basil sauce.
Warm Chocolate Chip Bread Pudding

A warm chocolate chip bread pudding with Irish Creme ice cream, mint sauce, and a crisp whiskey meringue chip.

Guava Panna Cotta

Guava panna cotta, passion fruit sauce, cardamon tuile, pulled sugar garnish.
Butternut Squash Mousse and Mascarpone Crepes With Bourbon Raisin Ice Cream
Crepes filled with butternut squash mousse and mascarpone, with bourbon raisin ice cream, cinnamon orange sauce, and candied pecans.


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