Coffee creme brulee with candied hazelnuts, raspberry coulis, raspberry chantilly, and a coffee tulip cookie.
Pears poached in a rum, vanilla, nutmeg poaching liquid, with that liquid used a reduction for the sauce, a phyllo nutmeg nest, dried cranberry compote and a lime ice cream.
Pumpkin cheesecake with candied pecans, caramel sauce, apple cider sorbet, diced apples, and a tuile leaf cookie with nutmeg.
Chocolate mousse with mango pearls, passion fruit sorbet, raspberry coulis and a tuile cookie
Chocolate lava cake with a mint, oreo ice cream, candied hazelnuts, chocolate garnish melted onto the lava cake, fresh berries and a berry coulis.
Banana sabayon with a pineapple coconut sorbet, candied hazelnuts, coconut cake, roasted pineapple, and a sugar garnish.
Bay leaf panna cotta with a grapefruit sorbet, an orange clear caramel, candied hazelnuts and a sugar garnish.
Chocolate mousse with a strawberry vanilla sorbet, candied hazelnuts, clear caramel and a sugar and chocolate garnish.
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Plated Desserts
This class taught me that there is more than just making food that tastes good, it also has to look appealing. All of your senses are working when it comes to food, and presentation has a very large role.
