Saturday, December 5, 2009

I scream, you scream, we all scream...

...for ice cream, or rather because our fingers are being frozen beyond recognition working with the chilled treat. And trust me, its quite painful removing sheet pan after frozen sheet pan out of the blast chiller, especially if you're someone who is always cold.




This week we worked on ice cream, sorbets, and a gamut of frozen desserts and cakes. The most painful bit, aside from frozen fingers, was serving ice cream for restaurant service. There's usually about a 15 minute window of time from when the ice cream comes out of the freezer until its a globby mess. During this time, we have to plate the dessert and pray that the french students posing as waitstaff haven't forgotten their order. To complicate things further, we had six pre-desserts and six main desserts, all of which were composed of some sort of ice cream. I don't even recall what half of them were, but here's some pictures. I apologize in advance to any fellow classmates if I am doing a horrible job at describing your desserts.

Carved out pineapple filled with pineapple and raspberry sorbet. A couple people in class also made oranges and lemons filled with sorbet.



Cross section of one of the many desserts we made, which all had some combination of jaconde, meringue, coulis, parfait, and sorbet.



Some frozen punch thing with apples in it that I can quite recall; obviously not a dessert I worked on.



Some sort of frozen grand marnier pudding.



Macaron glace - a macaron with lemon sorbet filling.



Marmite menthe. Frozen mint cream filled with chocolate sauce.



Pistachio ice cream bombe.



Another cake...



Nougatine ice cream plate.



And here's a little mignardise we served for lunch service that was quite simplistic but really pretty. Its a nougatine shell filled with ganache and topped with chocolate.

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