Custard, Mousse, Plate Dessert.

Catalog description

Explore custards, light and heavy mousse, soufflé and egg foams, panna cotta, and frozen desserts including gelato, ice cream, bombes, sorbet and sherbet. Learn to use specialty equipment, including temperature setting, foam control and the application of heat and cold to proteins and fats. Apply knowledge of pastry and specialty dessert production methods to create simple and complex plated desserts. Practice balancing flavors, textures, colors and aromas while mastering plate layout, garnish and presentation for an assortment of menu and service styles.