American · Challenges · creativity · desserts · French · patisserie

International Chef’s day: Plated Cold Dessert Competition

Deconstructed S’mores

We had a Plated Cold Dessert competition today and were given a set of ingredients that we could use to create our own dessert.

My idea was to breakdown the original elements of the popular hot and sloppy s’mores and to turn it into a classy elegant cold dessert that you would serve at a fine-dining restaurant.

I prepared a Caramelised White Chocolate Bavarois and contrasted it with a Bitter Dark Chocolate Cremeux along with a Graham Cracker Crumble and finally finished it off with a Toasted Marshmallow Meringue

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