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Week 3
Plated Desserts
Panna Cotta with Tawny Port Reduction and Thyme Gelee
OBJECTIVES:
Create components for 3 different plated desserts.
Low-fat desserts
Tempered chocolate rings
Tuilles
TIMELINE:
Prepare Reduced-Fat pound cake; prepare sorbet base / Churn Mango Sorbet
Prepare dried strawberries; prepare Panna Cotta molds / prepare Chocolate Soufflés; prepare Feuillitine garnish
Prepare Isomalt Lace; prepare Thyme Gelee/ Bake soufflés; prepare Strawberry Sauce and Mango Sauce
Prepare Nutmeg Tuiles; prepare Tawny Port Sauce; prepare Vanilla Granny Smith Apples/ Demo and practice Spun Sugar decorations; prepare Reduced-Fat Trifle Cream
Bake Tuiles / Plate desserts; Wrap up items and clean up
PREP LIST: of production ingredients needed to complete daily production:
Water
Eggs (whole, whites and yolks)
Butter
Milk
Heavy Cream
Vanilla Bean
Vanilla Extract
All-Purpose flour
Salt
Sugar
Glucose / Corn Syrup / Honey
Gelatin (sheet or powder)
Powdered Sugar
Brown Sugar
Cocoa Powder
Milk Chocolate
Semi-sweet Chocolate
RECIPES:
Strawberry and Mango Trifle
- Strawberry Sauce
- Mango Sauce
- Reduced-Fat Trifle Cream
- Reduced-Fat Pound cake
- Isomalt Sugar
- Chevre Panna Cotta
- Tawny Port Reduction
- Vanilla Granny Smith Apples
- Thyme Gelee
- Nutmeg Tuile
- Chocolate Soufflé
- Mango Sorbet
- Feuillitine
TOOLS:
Spatulas (rubber, off-set)
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Silicone mats
Sheet
pans
Small sauce pot
Stand mixer
Baba Savarin molds (for Panna Cotta)
Ice cream machine
Ice cream scoops
Acetate
SUMMARY:
This week was a bit challenging when preparing the components for our deserts. There were several components that either did not come out as planned or things that we had to completely redo. Some of the components for our desserts did not come out as expected. One thing that I really enjoyed this week was the creative process of plating the deserts. The entire class was involved in creating and giving input on where to position things on the plate. This was actually invigorating and opened my eyes to the perspective of other’s creativity. I did however go home and redo the chocolate soufflés. Our soufflés were delicious; however they did overflow the ramekins.
PERSONAL OBSERVATIONS:
A lot of work goes into creating multi-layered desserts, preparing each component and then assembling them in the most presentable way possible. I am looking forward to when we have the opportunity to prepare plated deserts for a large crowd to actually experience a service under pressure.
Plated Desserts
Panna Cotta with Tawny Port Reduction and Thyme Gelee
OBJECTIVES:
Create components for 3 different plated desserts.
Low-fat desserts
Tempered chocolate rings
Tuilles
TIMELINE:
Prepare Reduced-Fat pound cake; prepare sorbet base / Churn Mango Sorbet
Prepare dried strawberries; prepare Panna Cotta molds / prepare Chocolate Soufflés; prepare Feuillitine garnish
Prepare Isomalt Lace; prepare Thyme Gelee/ Bake soufflés; prepare Strawberry Sauce and Mango Sauce
Prepare Nutmeg Tuiles; prepare Tawny Port Sauce; prepare Vanilla Granny Smith Apples/ Demo and practice Spun Sugar decorations; prepare Reduced-Fat Trifle Cream
Bake Tuiles / Plate desserts; Wrap up items and clean up
PREP LIST: of production ingredients needed to complete daily production:
Water
Eggs (whole, whites and yolks)
Butter
Milk
Heavy Cream
Vanilla Bean
Vanilla Extract
All-Purpose flour
Salt
Sugar
Glucose / Corn Syrup / Honey
Gelatin (sheet or powder)
Powdered Sugar
Brown Sugar
Cocoa Powder
Milk Chocolate
Semi-sweet Chocolate
RECIPES:
Strawberry and Mango Trifle
- Strawberry Sauce
- Mango Sauce
- Reduced-Fat Trifle Cream
- Reduced-Fat Pound cake
- Isomalt Sugar
- Chevre Panna Cotta
- Tawny Port Reduction
- Vanilla Granny Smith Apples
- Thyme Gelee
- Nutmeg Tuile
- Chocolate Soufflé
- Mango Sorbet
- Feuillitine
TOOLS:
Spatulas (rubber, off-set)
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Silicone mats
Sheet
pans
Small sauce pot
Stand mixer
Baba Savarin molds (for Panna Cotta)
Ice cream machine
Ice cream scoops
Acetate
SUMMARY:
This week was a bit challenging when preparing the components for our deserts. There were several components that either did not come out as planned or things that we had to completely redo. Some of the components for our desserts did not come out as expected. One thing that I really enjoyed this week was the creative process of plating the deserts. The entire class was involved in creating and giving input on where to position things on the plate. This was actually invigorating and opened my eyes to the perspective of other’s creativity. I did however go home and redo the chocolate soufflés. Our soufflés were delicious; however they did overflow the ramekins.
PERSONAL OBSERVATIONS:
A lot of work goes into creating multi-layered desserts, preparing each component and then assembling them in the most presentable way possible. I am looking forward to when we have the opportunity to prepare plated deserts for a large crowd to actually experience a service under pressure.