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KateW

Desserts a la minute

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Erm... :unsure: pear sashimi: slices of pear poached in red wine with ginger infused cream and a warm liquid center chocolate cake?

:biggrin:

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Eww, there goes that raw fish image again.

So is that made tableside or what?

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I suppose you could do some of your saucing or flambe it if you'd like....

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I'm just trying to figure out how "a la minute" figures into it. Or am I taking "a la minute" too seriously? Could it just be something like a souffle or something that you need to serve right away but takes longer than a couple minutes to cook?

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I think a la minute needs would be met if you simply combine hot and cold components, since they can't be done in advance. Or things that would go soggy. That kind of thing. Am I wrong?

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I dunno lol, it sounds right, but I don't have time to go back to her with the idea. I could give it a shot though...try something daring

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Live it up!

There's a thread somewhere on a la minute.

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No elyse you are not wrong. You are exactly on target.

KateW on the other hand - You are completely wrapped around the axel on a la minute confusing it with tableside. Normally it is - as I believe has been previously covred here by me and others - a dessert consisting of hot and cold, or one or the other elements that need to be brought together on the plate at the last minute since they cannot be plated in advance like a slice of cake. It does not need to involve fireworks in the dining room.


Edited by chefette (log)

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How about a cup of hot chocolate, formed by pouring a warm cream and milk mixture over some attractive mini truffles at the table?

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Okay if I just say yum?

But yeah that sounds a la minute. AND tableside. They can even choose their hot chocolate flavor by choosing from a selection of truffles.

Can I eat at your house? :wub:


Edited by elyse (log)

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Actually I have some truffles in the fridge from class right now... :biggrin:

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Start drawing, my friend....

Gotta go mix some dough.


Edited by elyse (log)

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My drawings suck, but I hope it looks like I really tried, because I did. I really like how my menu came out on the special paper I bought. It has a cute colorful border and I chose a sort of playful font. I think it looks good.

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Argh..I'm embarrassed...

:sad:

Edit: how about we wait and see what I get for a grade :biggrin:


Edited by KateW (log)

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Believe me, you can't be any worse as I was my 2nd year at J&W, but if you want to wait until you get your grade, that fine.

Take care, :smile:

McKay

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After the whole thing about the a la minute dessert I'm afraid of what you all will say about the rest of it...particularly the brownie, after that brownie safety comment...but it has a melted marshmallow in it, if that helps... :sad:

but no fake sauce I can guarantee that. Well here goes.

My place is geared towards children. It is a purely dessert restaurant.

Because my fictional place does birthday parties I had to put the obligatory cake and ice cream... there is a choice of white, chocolate or marble cake, and then vanilla, chocolate or choice of either with mix-ins. The ice cream is also served on its own as an individual dessert.

Then the a la minute dessert--choice of 3 mini truffles any combo of white, chocolate or dark, brought to your table in a teacup and melted with hot milk. brought with additional milk and a bowl of whipped cream. Served with cookies.

Then a meyer lemon mousse with mint-mango coulis--I don't know what I was thinking with this one but she liked it, however I know it is not creative and rather monochrome, so that does not need to be brought to my attention.

Yeah so there you go. I am happy with some items, not so much with others, but I think she is more concerned with the technical part of this rather than our creativity. I had her look over everything including the written body where I laid out my restaurant plan and basic ideas for the menu and she only had minor changes for me. I showed her my menu on Thursday which was all the same except for the a la minute dessert and she approved. So, we'll see...


Edited by KateW (log)

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Excellent. How many crepes Suzettes were there?

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I have no idea lol I'm still at home...heading out the door in a little while and class at 1:30.

I don't think I'll know anyway.

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I have no idea if you're still there, but would it matter if you offered a more varied selection of truffles? You could have raspberry white chocolate hot chocolate, dark chocolate Mayan spiced hot chocolate, Grand Marnier milk chocolate hot chocolate, etc..

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Yeah that would have been cool...but too late now :sad:

I don't know why I don't think of these things. It seems like I think of something really basic and stop there.

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