Sunday, May 18, 2008

Pomp and Mousse

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.


Kendra said...

As much as I love chocolate, the most intriguing of these is the mango cheesecake with lemongrass cream. I love lemongrass.

Rob said...

That is the only one I didn't even taste. The Mole mousse, however, was excellent.

Tyler said...

I hope you'll make another mole dessert after I get home. That sounds awesome.