I chose to deconstruct carrot cake. I really enjoyed working on this project as it was interesting to really think about the flavors and textures, etc...and create something different. I made a walnut dacquoise base, with a carrot gelee insert, all enveloped in ginger cream. My garnish was carrot chips, with carrot curd and brown sugar sauce.
Overall, this dessert turned out well. I learned how to incorporate additional ingredients into existing recipes. For example, I juiced carrots and added the dry part to my dacquoise. Further, I made a carrot curd from the juice. The ginger definitely dominated the taste. If I made it again, I would cut back on the ginger. In class it started melting a bit, as you'll see in the photos below. It would have a much smoother and cleaner look had it remained frozen. I tried three variations of plate presentations. I've found it helpful to look at a lot of books and at photos online for plating and garnishing inspiration.
No comments:
Post a Comment