Thursday, March 4, 2010

gator and gateau

I offered to make dinner last night.

Gator Tail:

gator tail wrapped in bacon

I first marinated it all day with a honey, garlic marinade. 
Then, I wrapped the marinated gator tail in bacon placed in tin foil and set in a pan with water. 
Roasted for an hour at 250 degrees and then an additional hour at 400 degrees. 



made of puff pastry. 
baked at 400 degrees for 25 minutes. 

also made a few with chocolate. :) 

Tempura Vegetables:

tempura broccoli

Vegetables coated with tempura, fried with 3 parts vegetable oil and 1 part coconut oil. 

we also fried cheese. that was interesting. 

Now for the sweets.

Pate a bombe:

strawberry sorbet, coconut mousse, coconut creme brulee, 
and pistachio geniose topped with white chocolate garnish.

pate a bombe

bombe center

see the layers? (creme brulee is hidden in there)


pate a bombe sliced

Chocolate Entremet:

 layers of chocolate sponge, nougatine, caramel mousse, creme brulee, and chocolate mousse 
encased in a chocolate glascage and topped with chocolate garnish. 

chocolate chocolate entrament side

chocolate chocolate entrament

chocolate chocolate entrament inside

This entrement was good, very rich. 
At first bite I tasted the rum the mousse and then as I ate it became and infused flavor in the cake. 
The glascage was bitter sweet adding a depth of chocolate to the mix. 

Today is practical day. We are making a surprise entrement with chocolate garnish. 

I want to take my food photography to the next level and I am ready to put the work into it now, 
no reservations. 

wish me luck. 

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