Sharing dessert Platter of Australian desserts, for Australian National Day

Chinese new Year dessert for Shanghai chic : Textures of Citrus

Trio of Chocolate

Textures of Raspberry

Ariba chocolate cream, orange cremeaux, dulcey crunchy pearls, chocolate siphon sponge, candied orange

Roasted White chocolate Mousse, pistachio financier sponge, apricot caramel, white chocolate soil

Coconut panacotta, whipped mango pudding, 5 spice crumbs, Fresh mango and blueberry

Dark chocolate, citrus

Milk chocolate, orange whipped ganache, caramel banana sphere, chocolate meringue

Passion fruit Tiramisu

Green tea cremeaux rods, casis biscuit, raspberry jelly, casis meringue

Tropical fruit compote, hazenut parfait, tropical cremeaux, lemon microwave sponge, salted gianduja soil

Roasted White chocolate Mousse, pistachio paine de gene, apricot caramel, white chocolate soil, dulcey 

Shanghai Chic New Dessert2015

                                                                     

Five spice Maracaibo chocolate flour less cake, vanilla ice cream, salted gianduja soil and fresh berries

Macadamia Nut cake, Salted caramel,Kalamansi Sorbet and chocolate wafer

Mango jasmine Flex ganache, poached litchi, lemon microwave sponge, fresh mango cubes, meringue disc, litchi sorbet and crystallized sesame seeds

Salted Peanut bar, Whiskey mandarin cream, mandarin cremeaux, candid orange, banana ice cream and milk chocolate peanut butter soil.

Entering 2015...Creations for New years eve

  
Chocolate centerpiece from scratch to finish

Garnish Discs for verrines

This was my take on the classic, Banoffie Pie. With  Dulche de leche, sliced banans, dulchey crunchy balls and vanilla cream, glazed with vanilla glaze

72% dark chocolate and candied orange fingers

Salter peanut rocher

A glimpse of other offerings from buffet

Cheese and Pork Room

Chocolate dipped Foie Gras lollies

Once the buffet is laid, and u have cameras coming out of pockets and and that is what is the feedback of your work, u see chefs and other colleagues coming and clicking your work is a positive sign and the feedback you get from colleagues is the purest and honest one.

This year to call it an end we tried working with various geometrical shapes in cakes, pastries, verrines, and tarts. During this try we came up with some successful desserts, did some mistakes, learnt from it and carried it ahead. Moving ahead with your learning is the biggest asset that I carry along in 2015 and await for new adventures, experiments and let this journey unfold itself !!

Wishing all Happy and Prosperous New Year !!