The theme this week was restaurant desserts – while pan-fried apricots sounds less than thrilling, we were all quite excited to switch things up and delve into plating. This one was simple but the challenge was in the creativity…having never formally ‘plated’ a dessert and having free reign on how it looked, I must admit, it was tricky!
Here is the final product:
Under the sauteed apricots, there are squares of praline crisp, smears of creme anglaise and apricot caramel and then a canelle of vanilla bean ice cream, which we also made…there is really nothing like freshly churned, homemade ice cream. Sadly, I couldn’t bring that part home. So disappointing. But the end result, it was satisfactory. With this and upcoming plated desserts, the toughest part is learning to edit yourself (and trying to read the minds of the chefs as they all have their own personal tastes).