Practicing for my recipe development and food photo shoot assignment. We had to come up with 3 ideas for complete plates of a course of our own choice. I chose dessert. The school principal chose the idea we had to develop into recipes… my idea that she chose was an East to West trio of desserts showing my culinary influences. It’s still a work in progress but the mini desserts are…. Pandan chiffon cake layered with raspberry and lime frosting (signifying SE Asia) Choux pastry filled with chantilly cream and topped with raspberry and rose glaze then sprinkled with pistachios (representing my Middle Eastern food influence) Panna cotta flavoured with honey and single malt (@lyresspiritco non-alcoholic bourbon, which I was told today by someone was spot on as bourbon in the dessert), with raspberry compote and mini oat shortbread (representing my current foodie influence in the UK It’s a work in progress and a first attempt. It was a privilege to get feedback today from the principal, Fiona Burrell, who has trained thousands of chefs at Leith’s in London and at @ent_cookeryschool , who is a recipe developer herself. There are some minor tweaks but all in all, I’m happy…. Work in progress… Any thoughts? . . . #pandanchiffoncake #pandancake #raspberry #scottishraspberries #ukfruit #pistachiocake #pannacotta #shortbreadcookies #scottishoats #ukfood #middleasternfood #southeastasianfood #ukfoodie #ukfoodblogger #edinburghfoodie #edinburgh #edinburghfoodbloggers #culinarystudent #recipedevelopment #culinaryschool (at Edinburgh New Town Cookery School) https://www.instagram.com/p/CTC5muboIgI/?utm_medium=tumblr