New Innings to begin soon..

                                                       MOVENPIK IBN BATTUTA GATE, DUBAI

Finale.. with a High

Canon Camera Cake

This was a cake made for a gadget freak guest who finally loved it... The last minute we could not find the edible white pen to write the name and do the detailings on the cake and unfortunately we were out of edible dust too. Finally chef rashna managed to get it go by writing the traditional way with the piping of white compound.

It Is Superman Cake !!

Chocolate Showpiece

Great Work by Vivian !!! We had to get the piece down for him to work with ....but it paid off.

Graduation Eve for Hoteliers

                                                            Hazelnut Feuillant

Raspberry and Peanut Butter Gianduja 

                                               Amarena Cherry and Ginger Feuillant

                                           Vanilla Peach and Blueberry Mascaporne Graduation Pop Cakes.

Tequila Shot  : The classical way to have a tequila shot has been converted into a chocolate tequila  shot. where the truffle shell is filled with Lemon Espuma cream, top is coated with salt and the pipette filled with Tequila. the graduated has a blast over it.

 Graduation Showpiece : That showcases Four main areas in Hotels. Culinary, F&B, Front Office and House Keeping and books at base that shows the studies involved in mastering each subject of specialization.

                                                       Innovative Toothpaste Station

                                                              Mojito Macaroons

                           Candied Olive Macaroon sandwiched with extra Virgin olive oil Ganache

                                                             The Pipette Station
                                                   

Mango Aragula Sampler

The components include, mango parfait, pain de gene, arugula brulee, mango sauce, arugula sauce, yogurt vanilla meringues, mango arugula tuille, crumbs, fresh mango swirls and arugula leaves.
Originally the idea was to use arugula sorbet but due to temperature and service issues had to replace it with arugula creme brulee and fortunately it came out much brighter in colour and better in taste...
Using a dark tonned plate gave an appeal to dessert but it could not elevate the beautiful colours of the sauces and crumbs.lets c would try this out with a better white plate. i guess it would bring on a better touch of elegance to it.
Try the combinations out as it is a lovely dessert for summers, mangoes being in season and the beautiful sharpness of arugula brings a refreshing taste to the dessert. if you replace it with sorbet it would work out better. Overall a very light and refreshing dessert that vanishes on your pallet leaving behind lovely flavors to tingle your tongue.