This week was fruit week. We plated four desserts:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0iOhgoKLiRa7jBwa4HMpmtFBbsPRiVfswJUJhXjzYq40hFA9spGZQx5LVhsaHUeIpzAk0hXKFbmNMyg5O1ignXm3ngGCJw8UARy5Dttt33eYT7mwhCLMlZKi0MwgWp8CfBzzpqxLlhOt/s320/spring+rolls.jpg)
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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.
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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!
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