Two weeks after I started with my new job, a new duty was assigned to me. Make turndown desserts daily for the resort's guests. I'm new in the hospitality industry. When I joined the resort, I had no concept of what kind of services the resorts/hotels offer guests. I had seen staff make small desserts in glass a couple weeks back. All I heard from them was they were making turndown for guests but I failed to inquire more.I was in my adjustment period at the time so I didn't bother much. My focus was more on getting my bread and pastries right because it was during the taste test period.. When the task was handed to me, I did some research. It was then when I fully understood the idea of turndown service.
What is turndown service? In the hospitality industry, turndown service refers to the practice of staff entering a guest's room and re-arranging the bed linen of the bed in the room to the state it was before the guest slept in it. An item of confectionery such as a chocolate or a mint is typically left on top of a pillow in the bed that has been "turned down".
Some hotels have more elaborate turndown services, such as bed-time stories for children and cocktails served to young couples. Source: WIKI
That's it. I like the idea of someone preparing my bed for me before I crash :). Getting a confectionery is not a big deal for me. Anyway, here's some of my miniature desserts.
I usually make mousses and panacotta. I follow one recipe for each. Making it is easy. I use fresh , puree or frozen fruit and chocolate. I change the flavor each day.
Here's strawberry panacotta with strawberry coulis on top:
Chocolate Panacotta :Dark chocolate at the bottom, white chocolate on top
Dark and white chocolate mousse
Passionfruit mousse topped with passionfruit coulis
Mixed Berry panacotta topped with mixed berries