well once again I don't have a whole lot of interesting stories about school lately, mostly because I have been less than excited about some of the things we have made lately. IPP has pretty much been that way all semester, but even RPD has got me down lately. On Halloween, all we did was watch Chef demonstrate some different plate designs. And then this week we did a "find whatever you can in the freezer and make a dessert" exercise, my least favorite. I understand that this a good thing to learn if you are going to work somewhere where that could be a possibility, but I am so sick of going to school and not making anything. However, I think things could be on the upswing because next week we get to design our own desserts and make whatever we want, and then after that our practicals start. I realize exams probably aren't all that exciting for most people, and to be honest I am super nervous and dreading it a little, but mostly I am just so excited to plan my dessert. Ok, I already have it planned, but I'm keeping it secret just in case it doesn't turn out how I hope...
So, here are some quick photo updates of what I have been up to lately...
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| Three weeks ago in RPD - this one was actually kinda fun. As a class we brainstormed ideas and came up with a trio of seasonal drink inspired desserts - L to R - Mulled wine granite with orange biscotti, Apple crisp with apple cider foam (didn't make this picture apparently), and Egg nog panna cotta |
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| Close - up of my group's contribution - egg nog panna cotta with gingersnap crumbles, caramel sauce, and cinnamon-nutmeg tuile |
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| Plated dessert in IPP - flourless chocolate cake with peanut butter ice cream and peanut brittle shard. Although not very challenging cake to make and the ice cream was already made, this was freaking delicious. |
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| One of our scramble exercises - pumpkin mousse shooter with white chocolate mousse, gingersnap crumbles (yes, left over from egg nog panna cotta above...), and spicy pecans |
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| Another scramble - lemon curd shooter with white chocolate mousse, graham cracker crust, and blackberry sauce |
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| Last week in IPP - raspberry mascarpone mousse napoleon with golden sponge cake soaked in Chambord syrup |
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| An adventure at home - I am still determined to be a caramel expert one day, so I'm not giving up. These were spiced pumpkin and maple caramels. And they were delicious. Despite being an unintended pile of goo. I actually made these twice, trying to get it right. The first was absolute goo, not even cuttable or wrappable. SO I tried again, cooking them to 15 degrees higher than the recipe called for. Still way too soft, but we at least squeezed them into some wrappers. ("We" being me and my super helpful hubby) |
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| My dessert from RPD's scramble this week - fudge cake topped with mocha-mascarpone mousse (YUM), blood orange reduction, coffee marshmallows rolled in hazelnuts, and a chocolate fudge cookie twig |
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| Oh, and this one is just so you can end this whiny read with a laugh - we often hit up the local Chipotle after class anyways, and on Halloween they were offering a $2 burrito to anybody who showed up in costume - so me and a couple friends whipped out the eyeliner and went as "French chefs" :D |
Thanks for reading, even though I know I sound grumpy! Don't worry, I am still super excited about everything in general, just frustrated with the last few weeks of class.
