Getting Comfortable With My Style

So this week was pretty fun. I started thinking outside the box a little bit but I still keep my style simple and to the point. I like to look at a plate and to be able to guess or know what the flavors are. I don't like it to be a secret. I want it to look appetizing. 

In the beginning of the week we plated Baked Alaska's. I wasn't too excited about this because I didn't know how to get creative with it nor did I think it was going to taste good. I was wrong. It was so delicious. We made an Italian Meringue to cover our chocolate cake and homemade Vanilla Ice Cream then lightly torched the the Italian Meringue. Mine looked like little cupcakes; I couldn't resist! 

Here is my first plate. The plate is garnished with dots of Raspberry Caramel Sauce and the Baked Alaska is topped with a tuft of sugar hair. 

Baked Alaska 

Here is my second plate, which Chef liked the best. The plate is garnished with one stroke of Chocolate Sauce and one stroke of Raspberry Caramel Sauce. 

Baked Alaska 

The next plate is our Lemon Bombe. If you've never had one, they are delicious. Light and airy and very   "lemon-y". On the left there is a fanned Strawberry brushed with Simple Syrup followed by a row of crushed Fortune Cookies that leads to the Lemon Bombe that is garnished with Candied Lemon Peel. 

Lemon Bombe 

I wasn't very inspired by the next plates. Phyllo kind of bores me. It doesn't taste that great to me, even though it's loaded with butter and sugar. This first plate is a Phyllo Napoleon that is filled with Vanilla Diplomat Cream and Peach Compote topped with Sugar Hair. The plate is dusted with Cinnamon. 

Peach Compote Napoleon (with Phyllo Dough)

 This was Chef's favorite plate for my phyllo assignment. Here is a trio of phyllo triangles. On the left is an Apple Phyllo Triangle on top of Blueberry Sauce. In the middle is a Peach Compote Phyllo Triangle on top of Cinnamon Streusel. Lastly, on the right is a Pear Phyllo Triangle on top of Cinnamon Pastry Cream. 

Phyllo Triangles

So, we were supposed to do phyllo plates again on Friday but Chef said he was bored of phyllo and had us do deconstructed S'mores instead! Here is what I came up with. A S'more Parfait. Chocolate pudding layered with Crushed Graham Crackers and topped with a toasted marshmallow and served with a shot of Chocolate Milk. Everything was handmade even the Chocolate Sauce for the Chocolate Milk!

S'more Parfait with Chocolate Milk 

With Love, 

Adriana