Looks like a mini buffet line no? Haha Chef was trying to show us how shots of dessert can be nice and not just mousse and jelly and cream all the time. Well technically many buffet lines use these things just to fill up the buffet line and make it look attractive. I had my shares of bad dessert nightmares at buffets, Especially now, after learning so much about sweets, it's pretty hard to find something that is REALLY GOOD compared to the old times where EVERYTHING was good haha!
Anyhooooo, when Chef said we were going to do this, I was a bit skeptical??????? Haha but he convinced me that there are very nice shooters around, just seldom people do it here. It's actually pretty complicated! I describe it as like 'a dessert plating in a cup' HAHAHa! It some what applies the same rules too. You see those layers in the cup? Each is a different flavour or even texture. So imagine how many separate item you need to make for just one cup? YOR! hehe Not your average glass dessert eh? The above is Cherry confit with pistachio. =) It's ok but I'm not a big fan of rose, but the cherry was great!
This one is pretty interesting...Pineapple Vanilla Savarin..LOL trust me you'll get a surprise on your taste buds!"jumps" very refreshing =) hehe the savarin absorbs all the sauce or' juice' as some may say and burst into your mouth when you take a bite! That's when the flavours go all out!
Next up! Mint Chocolate...A common flavour we hear..But the textures were very new, a kind of brule on the bottom and chocolate sponges on the top to give a contrast on the smooth texture below. Plus a little surprise in the middle too! Apricots! haha..I find it pretty good but not my favourite...But out look is nice =)
This one is wayyyyyyyyy cute, one of my favourites.
One of my classmates mentioned that it looked like the Gatsby Advert LOL, if some of you have seen it..It kinda resemble it I guess hahaha..But taste wise, far from Gatsby OK? Coffee orange ShooteR! Familiar flavours with a little upgrade here and there. The orange was very refreshing and the coffee and chocolate gave it depth.Thumbs up for this one =)
Then there is Apricot Praline, this was simple to make, doesn't required too much. Simple and Nice =) The best layer I must say is the orange panna cotta. Best served nice and coolz! ohhhhhhh yums! hehe
Last but not least! Berry rose shooters! Appearance and attractiveness is 10 points!!!! DING DING DING! =) Doesn't it just stand out and say 'EAT ME' plus it's not too heavy and very refreshing in fact. Imagine it in a buffet where you are tons of stuff and you see this, I'm sure there's still some space for it hehe =) The square topping is caramelised sponge and the jelly is actually 'mat salleh' herbal jelly. No bitter after taste I promise 'giggles'.
Mini Pavlova! Something familiar that Malaysian now know and come to love =) It's also one of my favourites but just not too much of it.hehe. It's actually part of our classic cake that week and it looks great in our mini line, so we included it! other cakes will be featured later! Sorry! Anyway, it's a meringue based filled with chantily and topped with fresh fruits! CUTE no!? POPPED it goes into your mouth! hehe well anyway that's all I have for now..will be back very soon! hv a great friday! =) something is stirring up for the weekend and monday!!!
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