Plated dessert

Discussion in 'Pastries & Baking' started by clairmount, Mar 30, 2011.

  1. clairmount

    clairmount

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    Culinary Student
    What do you think of this idea for a plated dessert- I've named it 'TROPICAL SUNRISE". It consist of three separate layers; the base being a hi-ratio lemon chiffon, the next is a strawberry bavarian cream which is then topped with a banana mousse. The sauces on the plate are strawberry and ginger. And to add a little crunch to it I've added a crispy chocolate plaquette. Would like thought and or suggestions. Thank you.
     
  2. jellly

    jellly

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    The main components sound good, but I would be wary of the ginger sauce overpowering the more delicate fruit flavors.  Since the mousse and bavarian layer will be so similar in texture, what about keeping the flavor, but turning one into a cremeux or gelee layer for more contrast?  Otherwise, it sounds like something I would be tempted to order.  Good luck.