Week 12: Hot and Cold Desserts

.

It's been a long week. The soles of my feet are aching. My brain seems to have taken a holiday without informing me. And Adelaide is burning up with the temperature soaring unmercilessly. Currently it is a scorching 39°C, and although for now I have respite in the corner of the University of Adelaide library computer lab, I am confronted by an overwhelming load of pictures from my amazing week spent doing hot and cold desserts.

.

Sitting in front of a blank screen with the cursor blinking at me, I am rarely hard pressed to find words. Today, rather this week I have hardly had the time, patience or inclination to drag my butt to the gym and that particular lack of discipline seems to have manifested itself in my approach to this blog post.

.

So in a nutshell here is what my week looked like... literally snapshot after snapshot. I wish I had scratch-me stickers that would allow you entry to my world. Hell, I wish I could transport my creations to your home/office/ where ever your little terminal may be so that my pictures need not have you drooling all over your keyboard! Till that day and age comes, enjoy ...

.

Pastry Cases (left) Cinnamon Poached Pears (right)

Open Pear Tart with Cream Patisserie

Folding in egg whites into chocolate mixture (top left), spreading the mixture
out onto silicon paper (bottom left), and finally the baked sponge (right)

Chocolate Swiss Rolls

Sweet Nothings... Garnishes for desserts

Praline before it is crushed (left), brandy snap cigars and baskets (right)

Omelet Norwegian better known as Baked Alaska or an Ice Cream Cake

Miniature Lemon Meringue Pies in the making

Lime and Chocolate Mousse

Chocolate Mousse Teardrop with Strawberry & Mint Salad and Chantilly Cream

Melted Dark and Milk Chocolate (left) for filigree designs (right)

.

Compound chocolate comprising a combination of cocoa, vegetable fat, and sweeteners is widely used for decorations as it is cheaper than couveture chocolate. But because it contains cocoa butter it must be tempered to maintain gloss and coating. In commercial kitchens the chocolate is tempered by cooling the chocolate mass below its setting point, then re-warming the chocolate at around 32°C.
.

Revealing the secret behind creating chocolate curls

Chocolate Boxes with Detailed Chocolate Butterfly

New York Cheesecake

.

Contrasting textures is what makes this dessert unique and interesting. A buttery crushed biscuit base is juxtaposed by a voluptuous, heavy cream cheese filling that is then topped with a fresh fruit or a sweet fruit compote and glaze. Typically New York style cheesecakes are made from cream cheese, eggs and egg yolks that give richness and smoothness. Cottage cheese and lemon are often used to impart distinct texture and flavor in addition to the main ingredients.

.

Black Forest Cherry Torte or Schwarzwälder Kirschtorte

.

A classic German favourite that today has world-wide popularity known for the wining combination of layered chocolate cake, whipped cream, maraschino cherries and kirschwasser or cherry liquor.

.

Bavarios or Bavarian Creams with Raspberry Coulis and Strawberry Chunks

.

It is rumoured to be a nineteenth century creation by the great French chef Escoffier prepared for an esteemed Bavarian guest. However, Escoffier seemed to think Muscovite would be a more appropriate name as the dessert was then set by means of a "hermetically-sealed" mold that was plunged into salted crushed ice to set — hence the suggestion 'Muscovite'. Similar to cream patisserie it is instead thickened with cornflour, gelatin is added to ensure it sets and whipped cream is folded through giving it its characteristic light feel.

.