#four year pastry program

[meryllovesfood-blog]

Dipped Pralines

Port wine ganache hand dipped and garnished with a red currant meringue. 

[meryllovesfood-blog]

Final Buffet: a showpiece depicting our theme World Wines

[meryllovesfood-blog]

[meryllovesfood-blog]

Chocolate Amenity

[meryllovesfood-blog]

Wine Pairing

Coconut curry rice pudding with orange sorbet, nut granola, orange segments, and black tea honey gelee. Paired with Quadry Winery's Electra, an orange muscat from 2007. 

[johnsonandwales]

The End of Term is Here Again

Whenever the end of the term nears, I'm always so surprised at how quickly time has gone by. It seems as if we just got back from winter break, yet here we are already getting ready for the last lab of the trimester to start tomorrow and many students are getting ready for finals. My fifth and final lab for this tri is Sensory Analysis in Contemporary Desserts and then it's hard to believe, but back to academic classes after spring break. 

[meryllovesfood-blog]

Round 2 of Neo-Classic Snickers Bar

The only change in components is the chocolate chipotle sauce is now a chocolate chipotle powder. 

[meryllovesfood-blog]

Neo-Classic Black Forest Cake

Verrine filled with cherry kiershwasser reduction sauce, chocolate cherry chunk cookie pieces, and chocolate mousse topped with a whipped cream quenelle. Ice cream sandwich made of chocolate cherry chunk cookies and vanilla ice cream. Plated with cherry kiershwasser reduction sauce, vanilla milk foam, cooked cherries and maraschino cherries.