Plated Desserts Class

while at the CIA i took a class on plated desserts. here are some pictures of the products my teammate and i made:

kir royale: sable cookie with ricotta filling, cassis and red wine poached pears, champagne sabayone, all in a honey tuile container. pistachio anglaise sauce and a quenelle of red wine cassis sorbet

Maker’s Mark soaked Date Nut Cake with creme fraiche ice cream, blackberry butterscotch sauce and flambeed apples

coffee chocolate mousse, cocoa nib nougatine, vanilla parfait, kahlua coffee foam, caramel sauce, churro

carrot cake: cheesecake with graham cracker crust, caramel sauce, pineapple orange compote, carrot cake piece, carrot chip, and a quenelle of carrot cake ice cream

“tart tatin:” tart filled with pastry cream, apples confit, cinnamon apple cider parfait, green apple sorbet, caramel sauce, apple chip

purple haze: lavender sable cookie base, topped with a vanilla white chocolate parfait, honey tuile, and quenelle of blackberry lavender sorbet. lavender infused honey sauce and a homemade blackberry brown sugar soda.