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New kitchen, needing a new dessert.

post #1 of 6
Thread Starter 
Hey guys, I've recently started working in a new fine dining restaurant as a first year apprentice, and the head chef needs another dessert course, of course I want to put forward a plate for him to think about, even if I don't make it, I would still like to try. and I was thinking of doing a vanilla bean panna cotta, soft caramel fudge cubes and some kind of sauce. Would this work well together? I plan on making it tomorrow, try different plating ideas, etc. But I was just looking for a second opinion to start off.

Thanks guys!
post #2 of 6

Nathan,

 

You may find some inspiration looking at this: Dobzre's album “My Food”

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 6
Thread Starter 
Wow! Looking through that album is absolutely amazing! So much inspiration for my plating! Thank you!
post #4 of 6

--My two cents - That album is great and just having a beautiful presentation is half of the challenge.  As for your panna cotta with caramel fudge cubes...could it work? Yes.  Will it work?  Depends.

There are two different situations I run into all of the time at work.  Sometimes I get several weeks notice that I will need to present new desserts.  This allows me time to be very creative, do research and tweak the recipes multiple times to get the right textures and flavors.  Other times something comes up last minute, I have a VIP vegan guest or something.  In those situations I find from experience it is best to stick to components I already know work well.  I can change the flavors slightly or combine new things, but I tend to stick to what I know will work without much tweaking needed.  

That said, my only concern with your description is the fudge caramel cubes.  How firm are they?  Will they be too chewy next to a delicate panna cotta?  Do you have a recipe that will hold its shape well?  If not, you may want to go with something simpler: a layered chocolate and vanilla panna cotta with caramel sauce.  Or a cardamom panna cotta with a honey dried fruit compote, etc..

post #5 of 6
Thread Starter 
Thanks for your reply, that is the whole point of today if I can find Dariole Moulds close to home, I will be attempting the dish, and the plating. If it doesn't work, I have a few days to tweak it and get it perfect for my presentation to the head chef. I am going to attempt to butter a soft butter caramel, or maybe even attempt a sorbet.
post #6 of 6

What i have done in the past, get a half gastro tray/ (medium sized, shallow rectangle) spray it good with the oil spray. make your pannacotta and set it in that. Cut into 10cmx4cm portions and voila, pannacotta without dariole moulds.

 

Note: Add a few more gelatine sheets, works better if more stable.

 

Hope this helps
 

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