Tip: Bad strawberries will affect the shelf life of cake so refrain from using them.
We were given two choices for the cover, Italian meringue and marzipan. I chose the latter and added a few drops of green food color in it. As for me, the combination of green marzipan, red strawberries and white mousseline cream was very appealing.
Practical 14 - Restaurant Dessert - Chocolate Soft Cake and Lemon Banana Ice Cream
Putting the ice cream directly on to the plate is a no-no. The heat that comes from the plate melts the ice cream. (See mine?). It is advised to place it on something like a tile biscuit before putting it on a plate. Lesson learned.
Ice cream decorated with tile biscuit, raspberry and mint.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfiljPq_MCOeXAP8KDdwo2pHUO28ehvPOZt8kojskObrhXBUEvTWPp3eNOSi1Kq8RiILhscv2LnaY9va94LsL7n4St7uP1BmcI-CnhbHygz2b0fJpCxEMJwwyYy8r4r0sNr_AjJYj9Iuj/s320/17.jpg)
Chocolate soft cake. Dry outside but gooey in the inside.
Practical 15 - Opera
Three layers of Joconde sponge cake sandwiching coffee butter cream and ganache. We topped it with cocoa glaze. The taste of coffee overpowered the chocolate flavor. I wasn't quite pleased with it but it would perfectly suit the fancy of coffee lovers.
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