This past week the class made strawberry, raspberry, and mango-passion charlottes.  These desserts were made up of genoise, jelly rolls, Bavarian cream, and garnished with creme chantilly and/or fresh fruit and mint. Our steward, Deven, prepped the coulis, chantilly, and the raspberries and mint for the garnish.  The trigger ingredients for these desserts are gluten, alcohol, eggs, gelatin, cream, raspberries, strawberries, mango and passion fruit

As always, there is room for improvement, but I think everyone worked well together to get the raspberry charlottes out to the dining room, and we were even finished class a few minutes early!

The visions that Karina and I had for the finished product weren’t quite coming to life, so Professor Warner gave us the idea for the design on the final plating with the raspberry coulis and creme  anglaise.  I was happy with how the raspberry charlottes looked going off to the dining room.

Samuel, Karina, Kristen, and I helped to make the focaccia bread and prep the different toppings. I think everyone enjoyed getting to make their own personalized focaccia bread.

Deven prepping the raspberries for our garnish

 Samael with the roasted garlic

Frank adding some Malibu to the mango-passion Bavarian cream

Victoria slicing the genoise

     The final product, raspberry charlottes with creme chantillty and fresh raspberries and mint for garnish, and raspberry coulis with creme anglaise on the plate.