Sunday, September 17, 2006
V-DAY dessert
hi folks! last week i presented my V-day dessert to my colleagues n my boss. unfortunately, it was not good enough for V-day. not romantic basically. well, i don't expect anything more than that coz i dun like heart shaped stuff. this dessert's my very first own creation n i was very veryhappy with myself. it was a strawberry-rhubarb compate served with white chocolate bavaroise n two strawberries dipped in choc plus two pcs of bretonne. my colleagues whacked all three plates n commented that they would like to eat more of it. it was a very well balanced dessert. the strawberry rhubarb complemented the mousse (that's the bavaroise) n the tuile was an orange flvoured one which went very well with the mousse n the compote. then the two pcs of bretonne helped them to finish the dessert with a different texture n feel for their palates. initially they voted for my dessert but my boss asked thme if it's really suitable for V-day then they had to choose my colleague's one.
i'm not disappointed at all. i'm very happy with myself. i've never tasted rhubarb, never worked with it but i 've always wanted to do so. i understood that it went well with strawberries so i told my boss what i needed n she ordered frozen rhubarb for me n i played ard with it. normally, in australia, there's sthg called a strawberry rhubarb tart. that's where i got my idea. i deconstructed the tart n turned it into a plated dessert. usually the filling is mascarpone cheese. since it's for V-day, i chose a choc, and i thought that white chocolate's fine. then the two pcs of bretonne was meant to sub the tart. so this method worked! deconstruct an idea n reconstruct it. if possible, find another sub for certain filling or ingredient. it's creativity.
my boss said that she will consider my dessert for a mthly special or even include it in the new menu. but she wants the bretonne to be done in various shapes n sizes coz she wanna sold individually.
this is the reason why i never came here to update coz i've been doing research on how to work with rhubarb n how to plate it. it's a very simply plating n it just sums up my personality n my own flair. on wed, i've to do the dessert again. will bring a digital camera to snap it then upload it.
it's my work. when i open my own shop, this will defintely be sold.
i'm not disappointed at all. i'm very happy with myself. i've never tasted rhubarb, never worked with it but i 've always wanted to do so. i understood that it went well with strawberries so i told my boss what i needed n she ordered frozen rhubarb for me n i played ard with it. normally, in australia, there's sthg called a strawberry rhubarb tart. that's where i got my idea. i deconstructed the tart n turned it into a plated dessert. usually the filling is mascarpone cheese. since it's for V-day, i chose a choc, and i thought that white chocolate's fine. then the two pcs of bretonne was meant to sub the tart. so this method worked! deconstruct an idea n reconstruct it. if possible, find another sub for certain filling or ingredient. it's creativity.
my boss said that she will consider my dessert for a mthly special or even include it in the new menu. but she wants the bretonne to be done in various shapes n sizes coz she wanna sold individually.
this is the reason why i never came here to update coz i've been doing research on how to work with rhubarb n how to plate it. it's a very simply plating n it just sums up my personality n my own flair. on wed, i've to do the dessert again. will bring a digital camera to snap it then upload it.
it's my work. when i open my own shop, this will defintely be sold.
