This will sadly be deluxe dessert’s last week of production for dining guests, this semester. The dessert menu for the night was a tarte aux myrtilles et citron (a blueberry and lemon curd tart), Fontaine Jacques Torres- a chocolate genoise base, chocolate ganache filling with raspberries in fillo dough baked in the oven, sitting in a fillo dough pyramid. There was also rhubarb sorbet sitting on a cake base, topped with a white chocolate mold, raspberry rhubarb sauce, and a meringue kiss. Lastly, a grand marnier souffle with an infused biscuit at the base and a grand marnier sauce along side. It has been a pleasure being a part of such a great group of people who made amazing desserts week in and week out.

While the dinning room class was hosting the SCP dinner, the deluxe dessert was hard at work preparing a tasting menu with a raspberry theme. On each plate were a passion fruit chiboust with raspberries sitting on a citrus shortbread, a panna cotta with rhubarb compote and dried rhubarb, a  framboise scented chocolate souffle with a raspberry at the bottom, raspberry creme anglaise, raspberry mint sorbet sitting on honey tuile, raspberry gelee, meringue kisses, and an assorted cookie platter for each table to enjoy. The class received raved reviews from guests, one being Professor Hoffman.

A captivating week indeed! The dessert plates looked represented fine dining ,worthy of industry standards. Week 10’s menu consisted of a lychee sorbet sitting on a citrus tuile, beautifully  delicate spun sugar clouds, tapioca cubes infused with rosemary  simple syrup, raspberry culi,  and tequila gelee.  A bright, very well balanced exotic fruit mousse cake with assorted tropical fruit, and culi. Gateau Chaud Au Chocolate  with coffee creme an glaze and chocolate ganache sauce.