![Picture](/uploads/1/6/4/6/16460548/7814201.jpg)
Production:
2nd half of final practical -- White Chocolate Mousse Cake with Raspberry
TIMELINE:
Prepare White Chocolate Mousse and Cream Anglaise
Assemble cake and freeze
Review for written final for next week's class
Clean
PREP LIST: White Chocolate
Sugar
Milk
Heavy Cream
Egg Yolks
Vanilla Beans
Gelatin Sheets
RECIPES:
White Chocolate Mousse
Cream Anglaise
TOOLS: used in class:
Spatulas
Spoons
Whip
Scale
Prep bowls
Small sauce pot
Stand mixer
Acetate
China cap
SUMMARY:
We finished up the final parts of our practical and plated one portion. Lastly we finished up most of our other cakes that were still in the freezer. I definitely feel more confident in creating this kind of cake and planning for the components than when I began this course.
2nd half of final practical -- White Chocolate Mousse Cake with Raspberry
TIMELINE:
Prepare White Chocolate Mousse and Cream Anglaise
Assemble cake and freeze
Review for written final for next week's class
Clean
PREP LIST: White Chocolate
Sugar
Milk
Heavy Cream
Egg Yolks
Vanilla Beans
Gelatin Sheets
RECIPES:
White Chocolate Mousse
Cream Anglaise
TOOLS: used in class:
Spatulas
Spoons
Whip
Scale
Prep bowls
Small sauce pot
Stand mixer
Acetate
China cap
SUMMARY:
We finished up the final parts of our practical and plated one portion. Lastly we finished up most of our other cakes that were still in the freezer. I definitely feel more confident in creating this kind of cake and planning for the components than when I began this course.