Yesterday our intern, Patrick, graduated from high school. He heads off next fall for New Mexico State University for their 4-year culinary and hospitality program. He asked me to make a few sweets for his party so here's what I did.
Toffee Tartlets: Crushed cacao nibs on the bottom, covered in wet toffee, thick 64% ganache and a kadaifi nest smothered in honey and turbinado - that should get the ol' diabetes going!
Mango Cheesecake with Lemongrass Cream:
Raspberry Macarons: Filled with a bittersweet ganache to cut the sweetness.
Molé Mousse: A 45% chocolate mousse infused with molé rojo set atop a chocolate coated baked corn tortilla with an ancho piñon.
B2B Bistronomy – Albuquerque, New Mexico
1 day ago