Once again I find myself posting a menu for your perusal, my chef hit me up tonight with the last minute "I need Valentines menus done tomorrow A.M."
I only need 4 items for the menu itself though we will offer fresh fruits and sorbets/ice creams like always along with petit-fours and what not.
I appreciate any input from fellow chefs as my chef does not seem too interested in things lately and I have very few people to bounce my ideas off of. I'm going for some composed desserts consisting of 3-4 elements instead of a single composition like I usually do. The descriptions are in the brackets (---)
I apologize for any spelling / grammar errors as it is late.
Chocolate heart of gold with orange financier and yuzu frozen yogurt.---
(congnac chocolate ganach heart with gold leaf, financier with blood orange curd filling and the yogurt, all in a row with a brush stroke of chocolate on the plate for garnish. It's hard to explain the yuzu part, I don't think it will fly with chef)
Passion martini with strawberry nectar, champagne foam and sesame nougat twists.---
(we have some sick martini glasses that would be cool for this one, the dessert is layered passionfruit gelee' with strawberry nectar poured on top and finished with champange foam, hopefully it will float on the nectar. It should as the nectar turns somewhat syrupy when it has cooled. I will garnish with some freeze dried whole strawberries, stripy pink and white chocolate cigarettes and twist the sesame nougat wisps around the stem for the crunch factor. I may add Madelines too for dipping)
Chocolate marshmallow brulee with almond Japonaise and carmel ice cream.---
(mini chocolate brulee unmolded and dipped into melted chocolate to make a new cup, this will be topped with marshmallo and bruleed, next to it will be a small cocoa Japonaise cake with chocolate French buttercream which has been rolled in finely chopped hard carmel which I hope taked the place of the carmel on top of the brulee. I will probably do a chocolate spray stencil on the plate and garnish with some long chocolate curls)
Vanilla vacherin with raspberry mousseline and with white chocolate semi-freddo.-
(I will make a kiss shaped vacherin cup and fill it with the raspberry then pipe out white chocolate moussse in a kiss shape and freeze it. When it is frozen I will glaze it in raspberry and fabricate some sort of tongue out of chocolate plastique. I'm going for the rolling stones logo. I have to do something fun right? I'll probaby garnish this one with some candied rose petals and raspberry coulis)