I went for a French Patisserie course at APB Cook Studio when I was 16 as I was eager to learn as much as I could about the pastry arts. We learnt to prepare numerous classical French desserts and pastry over a span of a month. At the end of the course, the various batches were gathered together for a contest.
We were told to prepare a dessert, with mousse as the main component. Not having much experience back then, I tried the best I could to complete the challenge.
I prepared a chocolate and coffee mousse between layers of chocolate cake, glazed it with chocolate ganache and added some meringue swirls for decoration. The mango cardamom sauce that I decorated the plate with added a contrasting flavour and added colour to the dish.
One of the judges was the owner of the famous Theobroma Patisserie and Boulangerie, Kainaz Messman and she loved the flavour of the contrasting sauce with the chocolate dessert.
Finally, the results were out and I won second place.