Hello, Hot Stuff!
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The second half of Semester 2 has commenced and we're now moving into Hot Desserts and how to plate them up attractively. Decor/Finishing is left mostly to our own 'creative interpretation' and we make use of whatever serveware and mis en place that's available (fruits, sauces etc). So here's some of the stuff we made this week:-
Banana and Apple beignets with Creme Patisserie sauce and Chocolate Coconut Cream
Poached Pears, dried apricots and figs with a White Wine Sabayon sauce
Rhubarb and Pear crumble
Tamarillo and Apple crumble with Streusel topping
Crepes Normandy with Caramel Sauce
Waffles with Strawberry Sauce
Creme Caramel
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