The Supreme eG Pastry and Baking Challenge (Round 9)

[Anna N]

Michael, that's an incredible dessert. I think it's one I would just fall in love with - all that citrus flavour - what a way to finish a meal. Thanks for taking so much effort to create something we can all admire.

[Tweety69bird]

Michael,

What a beautiful dessert! Very colourful and festive, perfect for New Year's! Can you explain a bit more the process that you followed for the Lime crème brulee "Legos" with the bubble wrap? Did you cook up the brulee recipe and then pour it onto the bubble wrap? I would think the brulee mix would be too hot... it's a fantastic end result. I trust recipes will be posted?

[chiantiglace]

Michael,

What a beautiful dessert! Very colourful and festive, perfect for New Year's! Can you explain a bit more the process that you followed for the Lime crème brulee "Legos" with the bubble wrap? Did you cook up the brulee recipe and then pour it onto the bubble wrap? I would think the brulee mix would be too hot... it's a fantastic end result. I trust recipes will be posted?

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It would be just like pour melted chocolate down onto the bubble wrap. If the mix is too hot the gelatin is going to be destroyed too.

[JeanneCake]

This is a great way to end the year! What a wonderful dessert!

To me, it looks as if the bubble wrap was pressed onto the surface of the curd, the uniform thickness of the bottom part is what makes me think it was poured into a frame or pan and then left to set a little, then the (sprayed with a pan release maybe?) bubble wrap pressed on.

Bravo, dejaq!

[dejaq]

Michael,

What a beautiful dessert! Very colourful and festive, perfect for New Year's! Can you explain a bit more the process that you followed for the Lime crème brulee "Legos" with the bubble wrap? Did you cook up the brulee recipe and then pour it onto the bubble wrap? I would think the brulee mix would be too hot... it's a fantastic end result. I trust recipes will be posted?

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Sorry for not getting back to you sooner, it been a long day,

the gellified brulee is made with a mixture of curd, pastry cream, and gelatine (sheets) it actually is not hot when poured over (vegaline sprayed) bubble wrap and allowed to set freeze or refrig.), it's pretty easy. hot fresh curd and pastry cream would probably melt the plastic, if not pop the bubbles, it would be a mess.

make your components before hand, let them cool, bloom your gelatine sheets, heat, temper and add all ingredients together.

hope this helps...

BTW, although I was instructed not to do this, a gellie of champagne or white wine in the bubble impression would work very nicely, Filipe - hint/hint...

Michael Robert Porru

[alanamoana]

Michael,

What a beautiful dessert! Very colourful and festive, perfect for New Year's! Can you explain a bit more the process that you followed for the Lime crème brulee "Legos" with the bubble wrap? Did you cook up the brulee recipe and then pour it onto the bubble wrap? I would think the brulee mix would be too hot... it's a fantastic end result. I trust recipes will be posted?

←

Sorry for not getting back to you sooner, it been a long day,

the gellified brulee is made with a mixture of curd, pastry cream, and gelatine (sheets) it actually is not hot when poured over (vegaline sprayed) bubble wrap and allowed to set freeze or refrig.), it's pretty easy. hot fresh curd and pastry cream would probably melt the plastic, if not pop the bubbles, it would be a mess.

make your components before hand, let them cool, bloom your gelatine sheets, heat, temper and add all ingredients together.

hope this helps...

BTW, although I was instructed not to do this, a gellie of champagne or white wine in the bubble impression would work very nicely, Filipe - hint/hint...

Michael Robert Porru

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champagne gelee would have been too easy michael! you know it.

your dessert it 100x better, without a champagne gelee...not that there's anything wrong with a champagne gelee...just wanted to see something different.

you definitely delivered.

[dejaq]

Michael,

What a beautiful dessert! Very colourful and festive, perfect for New Year's! Can you explain a bit more the process that you followed for the Lime crème brulee "Legos" with the bubble wrap? Did you cook up the brulee recipe and then pour it onto the bubble wrap? I would think the brulee mix would be too hot... it's a fantastic end result. I trust recipes will be posted?

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In case anyone was looking for the brulee recipe, here it is:

Gellified Creme Brulee

Michael

[Kouign Aman]

Bravo! I hear tooting horns and happy laughter celebrating this dessert.

[C_Ruark]

The dessert is entitled, “ a warm Macedonia of Winter Citrus Fruits”... As you can see, it gets a bit sophisticated... Enjoy!,

Michael 

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DAMN!

Truly exquisite work.

[duckduck]

That really gorgeous, Michael!

[dejaq]

Thanks for all of your very kind comments, remember this was a

hard pressed week for time, imagine the possibilities with a little

more homework and forethought, the Pastry Consortium,

wait for it.

Michael

Edited November 29, 2006 by dejaq (log)

[fanny_the_fairy]

Hi Michael,

what a great job.

I am totaly in love with the 'lego creme brulée'.

It looks SO SO good, funny and cute.

I'm just... blown away. Such an amazing creation.

- fanny