Fruit Desserts

This week was fruit week. We plated four desserts:

Spring rolls: fried spring rolls filled with caramelized apples & pears, topped with apple cider beer ice cream & an apple chip. This was interesting. I never thought of making/eating a sweet spring roll or filling it with fruit until now. It was good & the apple & pear flavors pair well together.

Watermelon Sorbet-above is the spun watermelon sorbet in the PacoJet container & above that is the plated picture of it: cantaloupe soup with compressed watermelon, watermelon sorbet, honeyed Greek yogurt & mint. This was a very light & refreshing dessert; great for a summertime treat.

Pineapple Brown Betty: roasted, sauteed pineapple with coconut lime sorbet, mango lime coulis & topped with almond crunch crumble. It was amazing!! We couldn't get enough of it. Everyone in the class agreed it was one of our favorites.

Peach Tarte Tatin: caramelized peach tarte with peach sauce, peach ice cream, basil oil & fresh basil chiffonade. Chef's plating looked awesome because she had the sugar decoration, which gave the plate height & an eye-catching site. The ice cream was excellent- it was made with peach puree & fresh peach chunks. It was another thing we couldn't get enough of!