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.

Right before spring break Deluxe Desserts’ menu for the Les Dames d ‘Escoffier dinner was Milk Chocolate Hazelnut Tart, Vanilla Pastry Cream Filled Bomboloni, Green Tea and Jasmine Delice, Vanilla Gelato and Espresso Granita.  To say the desserts came out beautifully and tasted phenomenal would not be enough. The class prevailed over week #9’s  menu and special guests applauded their hard work!

After taking an absences for midterm week to work on B-tech recipes the class came back without skipping a beat with a full production and special guests for dinner.  Deluxe Desserts made beautiful and scrumptious dessert plates that are beyond just these words. Week 8’s dessert menu was as followed: Tarte Au Chocolate with Cappuccino Ice Cream, Coconut and Banana Crisps with Coconut Ice Cream , Lemon Meringue Cake, and last but not least margarita sorbet!

What an amazing week! with our most intricate dessert menu yet. Cornbread jalapeno shortbread cookies with guava jalapeno sorbet, poires an cage with toasted almond ice cream, and cheese cake with creme fresh and fresh citrus.

What a great week! Our production yielded a chocolate marquise with pistachio creme anglaise and pistachio filo circles, pina colada sorbet with a pineapple upside down cake, apple tatin with black pepper ice cream and an apple chip  atop, last but certainly not least there was the caramel creme burlee with the dried cranberry shortbread petit fours! As the weeks go by the skill level continues to increase. Great job all!

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This was the first week of service to the dining room and all teams did such a great job!

Week# 2 was a great class! The fist production day in Deluxe Desserts, students made a citurs sorbet with tuile and a citrus sauce, chocolate mousse with a raspberry couli, creme brulee with lavender madeleines, and tarte au pommes with cinnamon ice cream, yum!