I learnt some good plate decorating skills in class yesterday. The corella pear was poached in red wine and then with a melon baller, we picked out the flesh of the pear at random spots and replaced with with little rock melon balls. The pear is then sat on a baked tuille in the shape of a pear to give the effect of a silhouette.
Today, we experimented with meringue desserts as well as crystalising edible flowers and fruits.
I thought that the crystalised flowers were really pretty and can really enhance the look of a dessert. Think I might try some at home. These were the meringues that I plated up at class today.
Assorted fruit Pavlova with raspberry and kiwi sauce
Swan Meringue with Kiwi sauce and pistachios
Amidst trying to plate up a decent dessert, the fire alarm went off (FOR REAL) and we had to evacuate. It was all rather exciting with everyone mucking around in the Angliss square while waiting to get back into class. We even had time to take a class photo!
I had a 10 hour job trial at an amazing restaurant yesterday. It was probably one of the best experience that I could possibly hope for in this line of work. By the end of the day, I was delirious with excitement, but I was utterly and completely buggered – mainly because I was running of no food at all. I was too nervous to eat or drink anything before the trial… and during the trial, there was no time for eating or drinking. *Note to self – Please refuel before work. This is not an office job.
We’re back at Presenting desserts Stage 2 this semester. I must be honest – I think I really struggle with this subject. Designing a dessert on a plate in an artistic manner is not my forte. Yesterday, we learnt to plan our design in sketch books and then replicate them on the serving plate. The dessert, sauces, garnishes were our palette and the plate, our canvas.
I wanted to create an autumn forest effect. Here’s what I came up with.
It has become evident to me that my plate designs are rather standard – Circles.
I need to venture out- of the circle.
I’ve been back at school for 3 weeks now. Its been pretty hectic but I’m so happy to be back. This week, we made assorted bread rolls, baguettes and biscotti.
My bread teacher is this awesome German guy that is extremely passionate about bread. He comes to class with so much energy and excitement, it rubs onto everyone and before you know it, everyone has produced an amazing assortment of breads. Here’s mine (see above). It was a bit of a challenging making the plaited bread roll but I did eventually get the hang of it.
At Present Desserts we made these Almond Biscotti to use in the following weeks to decorate our desserts.
Today is the last day of school for this term and it was also the “Presenting Hot and Cold Desserts” assessment so the class was buzzing with excitement. I head back to the my Sunny island tomorrow to be with mom and the family for 2.5 weeks. I’m so excited.
This is the Vanilla Bavarois that I made and presented today. Think it reflects my excitement about going back and being with my family that I miss so much.
