Last night I met with Tracy and Tim and Tim's Mom to discuss the rehearsal dinner. Boy what a fun event. They are having food stations at La Perla Bistro and a band. Instead of a traditional Groom's cake or petit fours I presented them with four plated desserts. (Unfortunately the Mocha dessert had two frozen components so with the last minute plating I didn't get a picture.)
Four very different styles and flavors, but basically two chocolate desserts and two fruit desserts. I'm already scheduled to make cupcakes for their wedding at Arden Hills Country Club, so I thought something a bit different would be nice for the day before. (Side note, I also know that the day before a large wedding is very heavy on production so I don't want to over-commit myself! Plated desserts are lovely, but also far less stressful than a Groom's cake or lots of little bites.
Below are pictures and descriptions:
Lemon "Meringue" Tart (Lemon tart with graham cracker crust, topped with whipped cream and meringue shards, candied blueberry compote and vanilla ice cream - not pictured, but sat on top of blueberries)Strawberries and Cream (Mascarpone mousse with strawberries hidden inside on a white cake base, tarragon caramel, roasted strawberries, super fresh/ripe strawberry, and strawberry sorbet - not pictured)Mocha (Dark chocolate pot de creme topped with a layer of Vietnamese coffee ice cream - sweetened condensed milk and espresso, coffee granita, whipped cream, gold leaf, chocolate cigar, coffee caramel on plate)
Chocolate orange (Dark chocolate mousse on a chocolate cake base, topped with salted caramel, orange confit, grand marnier ganache, salted caramel sauce) - this was also supposed to have a salted toffee chip garnish, but I flubbed and totally forgot! After much discussion they decided to go with two smaller versions of two desserts on one rectangular plate. I'll be doing the Lemon "Meringue" Tart and the Mocha... it will be LOVELY!!!!