Wednesday, March 10, 2010

Playing With Mousse and Tuile Cookies

I just started my Advanced Patisserie and Desserts class and I'm loving it a lot :)  Between yesterday and today we made several mousses, tuile cookies, almond lace cookies, poached pears, and baked apples.  My group worked on a cherry-strawberry mousse which we molded into flex molds.  We also made a blackberry-strawberry coulis.  Today we all plated our mousses along with poaching the pears and baking the apples.  I think my group had one of the most unique plating designs!  I really like how it almost looks like a flower growing up from the center of the plate :)  Check out these pics!

Cherry Strawberry Mousse

Tuile Paste

Almond Lace Cookies

Making Tuile Cookies

Softening the Tuile Paste on the Bench

These are the Shapes My Group Chose

Getting Ready to Plate our Mousse

I Felt Like an Artisit :)

Cherry Strawberry Mousse over Blackberry Strawberry Coulis and Topped with Berry Filled Tuile Cookies and Creme Anglaise

Chocolate Mousse From Another Group

Mango Mousse

Pears Poached in White Wine That My Group Made


Lucine said...

Vicky, those plates are absolutely gorgeous!! I know you rock with all the other food you work with too, but I kind of always knew you'd really go nuts with the desserts and sweets. The mousse was FABULOUS - what a perfect birthday treat!!!

Victoria K. said...

Thanks! Playing with food is fun :) I do enjoy making it all pretty and artsy, haha.

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