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.
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3 comments:

  1. UnknownMay 20, 2008 at 10:14 AM

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

    ReplyDelete
  2. Gfron1May 20, 2008 at 8:37 PM

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

    ReplyDelete
  3. Tyler ConnoleyMay 21, 2008 at 2:59 PM

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

    ReplyDelete