Plated Desserts: Round Two

Plated dessert week was pretty fabulous.  I had a lot of fun with all of the recipes, and they tasted pretty amazing.

The first one we made may have been my favorite.  It was a flourless chocolate biscuit, a layer of chocolate earl grey tea mousse, a layer of sesame tuile and chocolate, then an earl grey tea ice cream, and another sesame tuile.  It was so good and it was very interesting to look at as well.

The second we made was an apple terrine on pate a sucre base, with a cerdon granite on one, rosemary flowers on the other, black currant coulis, black currant jellies, and a rosemary ice cream.  The flavors were so itneresting.  I really liked the rosemary ice cream, but I wasn't a fan of the cerdon granite.

The third dessert was by far the prettiest in my opinion.  The base was a semolina cake, then a layer of sweet vanilla cream, and in the middle was a grapefruit reduction.  On top was a layer of almond tuile, grapefruit sorbet, and a slice of dehydrated grapefruit and a piece of chocolate.  Underneath was more of the grapefruit reduction.  Chef complimented me on my quenelle of sorbet which was pretty cool!

The last dessert was maybe my second favorite of the week.  In the middle of the glass was a tube of lime mousse, and around it we poured in rice pudding, and on top of that we added a layer of strawberry jelly.  On top of the lime mousse we put a ball of exotic fruit sorbet rolled in caramelized coconut, and then on top of the glass was kind of a swirl of cigarette paste.  The flavors were so fresh and light and nommm.