gator and gateau

I offered to make dinner last night.

Gator Tail:

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. 

Croissant:

made of puff pastry. 

baked at 400 degrees for 25 minutes. 

also made a few with chocolate. :) 

Tempura Vegetables:

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.

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

Chocolate Entremet:

 layers of chocolate sponge, nougatine, caramel mousse, creme brulee, and chocolate mousse 

encased in a chocolate glascage and topped with chocolate garnish. 

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.