Comments | yagol: Signature Dessert

yagol

Signature Dessert

Aug 10, 2008 17:10

So, for my baking class we have a final project to create a signature dessert. The written portion, including requisition for ingredients and cost analysis, was due on Friday. Well, since I cracked up my car I didn't have time to do homework last weekend - though I did get myself a 1995 Saturn SL2. It's getting 34.8 mpg by my calculations on two ( Read more... )

chocolate, dessert, culinary

Comments 4

So it's a little early to make this post, but... c1 August 10 2008, 22:55:06 UTC

...TTIUWP.

Sounds tasty.
Maybe instead of the chocolate, some vanilla-- visually, you'd get a nice counterpoint to the dark raspberry and chocolate colours. Play it carefully, so the cookie doesn't take too much from the vanilla.
Maybe try a mint sauce.
Something else for visual appeal, consider slivers of almonds as a garnish, maybe a light coloured fruit, like peaches. (Also, is the garnish meant to reflect the contents of the dessert?)

"What's the secret ingredient?"

Re: So it's a little early to make this post, but... yagol August 10 2008, 23:45:58 UTC

There are two rules for garnishes that we learn - 1. They should be edible, and 2. they should reflect the contents of the dish. Savory side, the only garnish that should be there when it is not an ingredient, is parsley; dessert side, you can use a mint leaf - but personally, I dislike mint leaf as a garnish. They really aren't something you'd want to eat, even if mint is in the dessert. They are pretty, though.

I've already got 3 flavors going, raspberry, chocolate, and lemon; mint would only confuse the dish, however, vanilla works well with everything as a sort of dessert flavor enhancer, so that might be a really good idea for the sauce. A pity that most of our plates are white, though; sauce on the plate will almost disappear.

The secret ingredient is a need for a good grade... err, no, wait, the secret ingredient is love. :)

Re: So it's a little early to make this post, but... yagol August 10 2008, 23:47:38 UTC

Oh, yes, and pictures will be provided after I actually make the dessert. ;)

Re: So it's a little early to make this post, but... c1 August 11 2008, 00:35:12 UTC

WRT vanilla sauce: White plates are a pity-- you're absolutely right. A nice red or deep plum coloured plate would be spiffy; maybe something in a deep blue.

If you ever get good enough at this that you want "pro" shots taken of your work, let me know. Have cameras, will travel.