This week’s goodies!
April 4, 2009Today at the Club I had a lot of desserts to prepare, and happily had the time to be a bit creative. I always try to make everything from scratch with fresh ingredients (ah memories of Sooke Harbor House!) and today was no exception. I made these for our daily dessert cart:
- Rhubarb Tart with Orange Vanilla Custard and Almond Streusel (30 servings)
- Citrus Panna Cotta with Raspberry Gellee and Field Berries (20 servings)
- Poached Pear & Caramel Cream Charlottes (20 servings)
- Chocolate Caramel Tartlets with Maldon Sea Salt & gold flakes (140 servings)
- Lemon Tarts with slivered pistachio (25 servings)
- Fresh Raspberries set in Raspberry Champagne Jelly with Milk Chocolate Mousse and Crispy Chocolate Pearls (40 servings)
Here are some photos:
Fresh Raspberries set in Raspberry Champagne Jelly with Milk Chocolate Mousse and Crispy Chocolate Pearls
Chocolate Caramel Tartlets with Maldon Sea Salt & gold flakes
Citrus Panna Cotta with Raspberry Gellee and Field Berries
Lemon Tarts with slivered pistachio
Poached Pear & Caramel Cream Charlottes
Rhubarb Tarts with Orange Vanilla Custard and Almond Streusel
have a great weekend everybody!
Thea
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