Today we had our plated desserts workshop. It was a bit of a change, as there was no demo preceeding it and we got to work in pairs. Chef H gave us a general run-down at the beginning of class on how to make each recipe and away we went. It wasn't too difficult a workshop. I just find that I am completely hopeless with plated desserts. The pressure builds up and I freeze; no ideas come to mind when it's time to plate everything.
We made two types of creme brulee:
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| Pistachio creme brulee filled with griotte cherries |
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| Caramel creme brulee |
Next came the actual plated desserts:
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| Craquelin with raspberry coulis and kirsch light cream |
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| Macaron with anis cream and raspberries |
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