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Plated Desserts (Part 2)

These last 2 weeks have been on plated desserts. We have worked with sauces, garnishes, components, and even some ice creams, & sorbets! Overall, I have enjoyed these last 2 weeks, and I might even go as far as to call it one of my favorite courses so far. There have definitely been some interesting, exciting, and very entertaining moments in this course; some definitely to learn from. In this course I learned about pairing sauces, and garnishes, and components to the main dessert. I also learned how to extinguish a stove fire (use salt), and how to plate better, and how to “mould” tuille. Also that crushed ice melts quite fast even when all your components have been cooled, and your glass/bowl have been chilled in the freezer. Other things that I learned is that cendol (the green jelly like strands) won’t keep, and thus always has to be made fresh the day of. There weren’t really any costs that affected my choice of ingredients, or design; but since my restaurant is a Malaysian one, all my desserts had ingredients that you could find, or are grown in Malaysia. Some of these ingredients include pomegranates, pineapple, pandan, coconut milk, mango, etc. I learned that all ingredients needed to make Cendol are pretty cheap. I made Cendol for my signature dessert. It took a few tries to perfect the cendol but worked well in the end. The first time I made Cendol, I wasn’t too sure how exactly to cook it. I followed the recipe’s instructions, but it didn’t turn out as expected. I inquired about getting a ricer, expecting to receive a small hand held one, but received a giant ricer (crank kind) that belonged to culinary. I didn’t realize the ricer was going to be so big, and so I resorted to using a piping bag. I didn’t know to strain the ice before using it, and it made the Cendol look very watery. The second time I made cendol, I was lent a small cylindrical hand held ricer (crank kind), it was golden (made of rustable material, I’d assume, as it was only to be washed with soap & water, no bleach, and had to be dried right away so that no water would be left sitting on it), and possibly antique. It worked well to create the required strands of cendol. I tried to make crushed ice the best I could using the VitaMix, but it didn’t always turn out as hoped. During these times my Gula Melaka was quite thick, and even when it was thinner, it got thick, and sticky when placed over the ice. The third time I made it, I just made more cendol, and used up the left over coconut milk, and Gula Melaka that I had left over from my second attempt. At this point my cendol was still not as I would have wanted (light ish green, and you can see some starch flecs in it). I had watched many cendol making YouTube videos at home trying to obtain the trick of making my cendol the way I expected it to be. When making cendol on my third attempt, I applied my gained knowledge from the videos, but it still was about the same even after adding additional water to try to make it better. When I made it for the presentation, I made a full recipe of it (minus 5 grams from the mung bean starch, and from the rice flour), used cold water in an attempt to try to dissolve the starches, and chilled it in the freezer while I made the pandan juice. I cooked it till I thought it was almost done, then added a single drop of leaf green food colouring to boost up the colour a bit, and to hopefully do away with the starch specs that happened in my first 3 attempts. It worked, my cendol turned out as expected!!! I strained it to make sure there wasn’t any water left befind, crushed some ice, strained it, and continued. My Gula Melaka was nice, and syrupy (I think it made a difference when I made the full recipe instead on using the scaled down version), and my coconut milk was good too. All the components came together very nicely when completed. I don’t think there is anything that I would have changed, I would only have the ice to be more crushed as most of the ice was crushed, but there were the odd pieces of uncrushed ice here, and there. I chose the flavor profiles, and combinations I did to go with my Malaysian restaurant, that was created because I wanted to make Cendol (my favourite Malaysian dessert). My choices went well with my restaurant as they all featured ingredients/fruits that can be found/is grown in Malaysia. When costed it came out to $15.53, which is $3.25 each. I think that they could be sold for about $7 each. The most expensive ingredients were the Gula Melaka, and the pandan.

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Malaysian Escape

Malaysian Escape is a semi-fine dining experience. We serve authentic Malaysian cuisine that is affordable, but still has a classy element to it. As a medium-sized restaurant, we aim to serve a varied clientele.  Our dessert menu is Malaysian, but with a twist!

Cendol                                                                                                                                                     $7

A favourite among Malaysians, it’s no wonder it was declared a Malaysian heritage food by the Malaysian Department of National Heritage! Cendol features green jelly like strands under a generous amount of shaved ice, coconut milk & delicious gula melaka. It is accompanied by a pandan leaf, fresh mango cubes along with mango and coconut pearls.* A true delight!

*Mango & coconut pearls served when available

Mangolicious Cheesecake                                                                                                                   $8

A mango cheesecake to rule them all! Served with mango sauce, fresh raspberries, a dollop of whipped cream, chocolate decorations, and a spiral tuille. Needless to say, it’s incredibly tasty!

Pomegranate Dark Chocolate Cake                                                                                                   $8

Pomegranates are widely grown, and cultivated in the dryest parts of Malaysia, and a few other countries. So, if you take the humble, yet tantalizing pomegranate, and add dark chocolate, magic happens! Rich, moist, and slightly dense dark chocolate cake surrounded by a dark chocolate ribbon, & topped with fresh pomegranate arils. Served warm with pomegranate coulis, chocolate decorations, and a scoop of vanilla bean ice cream. Decadence at it’s finest!

Pineapple White Chocolate Mille Feuille                                                                                             $8

Even though mille feuille is of French origin, you are still able to find it in some bakeries in Malaysia. Delicious pineapple mousse sandwiched between layers of white chocolate sheets. Accompanied by fresh pineapple, a sprig of mint, chocolate decorations, and a dollop of chantilly cream. Perfect for if you are feeling extra classy today!

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