Photos uploaded – check!
Sugar overload subsided – check!
Plated desserts week finished – check!
Last week on Tuesday and Wednesday was our plated desserts week, and it was really fun! This is what Joyce and I made:
“Coffee and Doughnuts” – Cappuccino Semifreddo with beignets and raspberry pate de fruits (a take on coffee and jelly doughnuts). The semifreddo is a sort of custard, folded into mereingue, folded into whipped cream, and then frozen. We topped it off with hot frothed milk, and served it with powdered sugar-topped beignets and raspberry pate de fruits (fruit jellies) that I’d made at home.
We had to do 4 of each plate to show consistency in plating.
“Banana split” – poached banana ice cream (SO good!!) served on top of frozen white chocolate and banana puree filled crepe slices.