Advanced Dessert Plating- Day 4

Lemon curd glace-pistachio macaroons-fried tapioca & compressed raspberry-currant

conserve

-The concepts are revisiting soufflé glace and changing its’ form. We are changing tapioca traditional form and introducing a different cooking medium with the vacuum sealer. Balance between color, texture, flavor and colors are also addressed.

 

Warm Bittersweet Chocolate Cherry Bread Pudding- spicy White Chocolate Caramel Ice Cream & Lypo Black Current Rocks
-The concepts are contrast: black and white, hot and cold, sweet and sour, solid and popping

 Strawberry Cremeux and Szechuan Pepper Chocolate Sphere, strawberry- pine nut cake & caramelized banana sorbet

-The concepts here is repetition and classic flavors, strawberry element is repeated throughout the dish, 

chocolate, strawberries and bananas all work together, We also work in some savory elements again.