My Kitchen From Scratch

Culinary School Reflection Week 26

Posted on: July 9, 2012

Bread & Butter Pudding, Sauce Anglaise, Preserved BC Cherries, Vanilla Bean Ice Cream

As we are progressing beyond baking, chocolate, and sauces, we were beginning to learn how to put a plated dessert together last week. Plating is truly an art that seem so fundamentally simple but sometimes, simple is difficult. The goal of plating is to create a composed plate that is not only pleasing to the eyes but also tastes great when the components are enjoyed together. Components have to make sense flavour wise and they have to flow nonchalantly. The mint, for example, should look like it fell naturally on the plate from an imaginary mint ‘tree’ even though it’s our very fingers who put them there.

The above picture was my attempt of plating a bread and butter pudding. I baked the pudding in a muffin tin and the pudding is served with a sauce anglaise, which is a fancy name for custard sauce, vanilla bean ice cream, preserved British Columbia cherries, blackberry coulis with a garnish of mint and candied orange zests. That’s certainly a mouthful to say but I think all the components did flow together. The plating could be a bit tighter and cleaner but that comes with practice I suppose. I hope it looks delicious, at least =).

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