Of all the fruit. Pears. Seriously. Ugh. I am not a pastry person, why couldn't I get a nice fruit like cherries, or berries.
We had a week to create the recipes, complete a costing, and compose a drawing of what our finished desseert would look like.
A week, it sound like a ample amount of time. Not at The CIA. Everyday here is the fastest day of my life, and with a job, there is absolutely no down time. So a week here is like three days elsewhere.
Chris and I figured it out, finally. We were to make a Cinnamon Panna Cotta with a Poached Pear Disc inside, Vanilla Creme Anglaise, a Port Wine Pear Sauce and a Petit Tuille Cookie.
We had one full day of prep plus two hours on the second day to create this dish that summed up all we had learned in class.
On day one, we made the vanilla sauce, poached the pears, assembled the panna cotta, and created a spiced shortbread as the stand for the dessert.
On day two the pear port wine sauce was finished and the tuille cookies made. Then came plate up.
Everyone served their creation at three thirty on the dot. And the dishes were tasted by everyone, includung Chef Englinski. Then came the critique.
Everyone was able to contribute to this discussion. My dessert was second to last and man, was my stomach turning.
Everyone loved it. The only critique was some vanilla bean in the sauce (who would waste a vanilla bean on 2oz of sauce) and to push the dessrt back an inch on the plate.
Overall -- Great success!
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