Saturday, March 12, 2011


This week we spent time making custards like creme brulee, flan, panna cotta, bread pudding, and cheesecake. We had a mishap with our cheesecake since the girl who was the mixer put 20% more sugar in the mix. We thought about throwing it away and starting over, but that would have set us back at least 40 minutes. We couldn't afford that.

I decided to try and off-set the sweetness from the sugar with a dark chocolate swirl. I mixed cayenne, cinnamon,and ginger into the chocolate and swirled it into the cheesecake.

It turned out amazing. The cayenne was not too overpowering. The chocolate added a crunchy texture. The cinnamon and ginger added some extra depth of flavor. And just look at how beautiful it turned out.

I'm pretty proud of this and I was happy that my Chef also enjoyed it.

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