Fantasy Menus: part 2

For my second fantasy menu, I did an early spring menu. Again, the emphasis is on using seasonal flavors, and trying not to repeat flavors. Early spring is almost as difficult as late winter. Some of the berries have come in, but stone fruit is still a month or two away. I tried to bring in a few more exotic items, but not too odd.

Spring Dessert Menu

Chocolate Orange Cake with Tequila Orange Sherbet

Chocolate chiffon cake, Triple Sec buttercream, tequila orange sherbet, rolled pizelle with orange pastry cream, candied orange slice, chocolate Triple Sec sauce

Strawberry Shortcake with Greek Yogurt Gelato

Shortcake, macerated strawberries, Greek yogurt gelato, gewürztraminer rhubarb reduction sauce, crisp meringue chip, whipped cream, candied rhubarb twist.

Cherimoya Custard

Cherimoya custard, diced fresh mango, caramelized dried banana chip, lemongrass sauce, tangerine cotton candy

Sweet Lime Meringue Pie

Sweet lime Meringue pie with salty pretzel crust, candied lime peel, candied ginger brittle, ginger lime sauce

Chocolate Crepes with Dark Chocolate Mousse

Chocolate crepes, dark chocolate mousse, chocolate chocolate chip ice cream, chocolate tuile, chocolate tawny port sauce, chocolate curls

New York Style Lemon Ricotta Cheesecake

Lemon ricotta cheesecake with Graham cracker crust, almond brittle, candied green almonds, thyme sauce

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