R’evolution Desserts Flashcards
Cafe Brulot Bread Pudding Creme Brule
White chocolate bread pudding is made with white chocolate, custard base and coffee. The base of the bread pudding is made with our brioche. The bread, pudding, soaks overnight, and his baked the following day. Served with an orange clove majority chantilly, brandy caramel, coffee, bean, brittle, and dehydrated orange slice.
Creole Cream Cheese Cheesecake
Creole cream cheese, cheesecake, serve with fig jam, rosemary graham streusel, crush, cut, figs, burnt, honey, ganache, and rosemary Chantilly.
China: dessert spoon and small fork.
Dark Chocolate Flan
This dessert is a play on the flavors of a Samoa’s Girl Scout cookie. We have a dark chocolate flan in the center, and around the flan there are pieces of chocolate genoise cake (sponge cake), coconut Sable crumbs (short bread cookie), coconut caramel, candied, cocoa nibs, dark chocolate shavings, and a toasted coconut ice cream.
Dessert spook, appetizer fork
Enchanted Apple
Apple shaped dessert consisting of Grand Mariner Bavarian cream (cooked custard with gelatin and whipped cream folded into it) with an apple pie filling in the center. The Apple is coated in white chocolate cocoa butter shell and then glazed with a yellow/green speckled mirror glaze to resemble a golden delicious apple. Flaky pie dough and apple butter will be around the bottom edge of the apple and a scoop of apple butter ice cream.
Dessert spoon
Sweet Potato Beignet
Sweet Potato beignets stuffed with sweet potato pie filling and rolled into cinnamon sugar spice after frying. They are sitting on top of a torched Bourbon fluff, served with a dipping sauce of vanilla anglaise and glossy fried pecans with a scoop of maple butter ice cream.
Dessert spook and small fork
Ice creams
Vanilla
Praline crunch
Cinnamon
Fig & Violet Sorbet-
Cranberry & Orange sorbet
Chocolate Sorbet
Cherry Lime Sorbet
