AMAZING PLATED DESSERTS 2013

One of the most amazing things about a modern blog is that you can see which of your blogs has the most hits and which is constantly referred to by viewers of the site.
Therefore i am always surprised that the WHIMS OF FANCY of 2010 is one of the highest viewed posts I have ever added to this blog.

Out of respect for the chefs with whom I share my amazing career and out of respect for the industry who constantly strives for new ideas and amazing ways to excite customers, passengers and lovers of great cuisine, here therefore are my latest creations and my WHIMS OF FANCY- plated desserts for 2013....

MOTHERS DAY 2013

Cinnamon Chocolate mousse with a dark ganache centre, homemade cinnamon granola and true de cacao stick

tarte aux banoffee

Raspberry cake with raspberry ganache, mascarpone quenelle and red velvet streusel

peanut butter and banana bread and butter pudding with double cream and a shot of rosemary infused caramel sauce

russian honey cake with honey syrup

Opera 2012 (with kahlua coffee shooter)

BANOFFEE PIE 2013

FATHERS DAY 2013

Rosemary chocolate mousse with homemade Maldivian Granola, rosemary caramel infused syrup shooter and caramel creameux under a dark chocolate dome

Have a great year folks.

Ode to a Holiday

I recently ventured to a resort town in the Philippines, 8 hours north of Manilla for an extremely restful and relaxing vacation, yet even on holidays I found myself musing over local goods and produce.
I guess you can take the chef out of the kitchen but you can never take the kitchen out of the chef.
Having worked on cruise ships for years also i found it nice to visit the land where so many of the chefs I have worked with are from.
The following uses UBE (which is a sweet potato) in Ube Palvaron ( a kind of unbaked cookie and when crushed very tasty and similar to streusel but extremely soft and buttery.
The dessert is Ube Palvaron, chocolate fondante, chocolate mousse flavored with lemon grass and a chocolate ganache with a hint of kalamansi lime, chocolate microwave sponge, served with fresh berries and 70% dark chocolate sugar sticks.
This offers and amazing cross section of flavors and textures and makes me so glad that I travelled that far north of Manilla to experience Ube in all its forms.

And they think we do nothing on our vacations !!! huh !

Another Day - A Few More Whims

Just posting photos to add to the collection added yesterday. Another day and a few more whims of plated deliciousness as well as three tarts made throughout the day.
Amazing how productive we are some days really !!
Enjoy and thanks for telling all your friends to stop by and sample the tasty treats. Spread the word and when we get 10,000 viewers i will start posting the recipes to go with all this stuff.
Have a delicious day

Chocolate tart with almond sponge, salted white chocolate, pistachio ganache and powdered pomegranate

Almond Chocolate Conceptual dessert

Salted Caramel and Chocolate Streusel tartlet served with Chocolate Fondant and Grau De Cacao Tuille

Almond and Raspberry tart with Vanilla Creme Chiboust

Banoffee Pie/ Tart Banoffee (graham cracker base, caramel creameux, fresh bananas, fresh mascarpone creme chantilly)

Coconut Chiffon Tart