This was one of my favorite weeks so far! We learned how to do plated desserts like Baked Alaska and even a Beer Cheesecake! It was fun using the blow torch to perfectly toast the meringue on the Baked Alaskas. We made a berry compote out of raspberries and strawberries for the sauce. The fruit added a refreshing contrast to the desserts.
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| Chef Straw demonstrating how to use a blow torch. |
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| One student's beautiful finished plated dessert. |
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| Chef Straw's example of a plated dessert. |
This will be a valuable skill to have as I explore the world of pastry arts! Food can almost be too pretty to eat! It sure was fun making it!
-Heather
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