Chef Shuna Fish Lydon, aka Eggbeater, has offered a wonderful sampling opportunity for all virtual chefs.
Prepped for us are a bevy of components fit for the finest dessert menu. All you have to do is compose the singularities into plated desserts.
Shuna’s Dessert Game Rules:
“Each main needs at least 3 components to comprise one cohesive plated dessert. You can take creative license with one dessert and add a component that’s not on the list, but you have to say why you chose to do so.”
Mains:
- Butterscotch pot de creme
- Carnaroli rice pudding
- Warm milk chocolate veloute
- Ricotta cheesecake (this has no crust)
- Pate a choux doughnuts
- Lemon Sherbet
Components:
- Crunchy poached rhubarb dice
- Vanilla Egg Cream
- Chantilly
- Malt ice cream
- Cherries
- Brown Butter ice cream
- Candied Citrus Zests
- Mesquite flour
- Rose geranium
- Pecan shortbread
- Warm chocolate sauce
- Cherry vinegar
- Double Vanilla Shortbread
- Cocoa nibs
- Fleur de Sel
- Dacquoise
- California Bay Laurel gelee
- Shuna’s Famous Graham Crackers
- Swiss meringue
Submit your creations to Chef Shuna’s article at the KQED website.
What were your strategies in creation?
Did you follow classic flavor combinations, or did you follow molecular similarities (as in Molecular Gastronomy)?
Did you group items according to 3D design principles or color palate?
2 Comments
Playing the game…
Carnaroli rice pudding
- dusted with Mesquite flour, studded with Candied Citrus Zests and swirled with the Rose Geranium steeped in simple syrup.
And riding the waves of a wonderful lemon truffle I had recently:
Lemon Sherbet
- nestled next to Malt ice cream, on a nest of Warm chocolate sauce, stabbed with the Double Vanilla Shortbread… (in the gazebo?)
And yes, the Ricotta cheesecake is screaming for a pool of the Cherry vinegar, Cocoa nibs and Crunchy poached rhubarb dice.
Butterscotch pot de creme nestled under Swiss meringue with tangy Cherries and Shuna’s Famous Graham Crackers to scoop it up with… all dusted with Fleur de Sel.
The Pate a choux doughnuts and Warm milk chocolate veloute I leave as an exercise for the reader.
Butterscotch Pot de Creme
Swiss Meringue
Dacquoise
Warm Chocolate Sauce
Carnoli Rice Pudding
Pecan Shortbread
Cherries
Cherry Vinegar
Warm Milk Chocolate Veloute
Malt Ice Cream
Fleur de sel
Graham Crackers
Ricotta Cheesecake
Brown Butter Ice Cream
Candied Citrus Zest
Mesquite Flour
Pate a choux Doughnuts
Chantilly
Cocoa Nibs
Rose Geranium
Lemon Sherbet
Double Vanilla Shortbread
Vanilla Egg Cream
Crunchy Poached Rhubarb
