SHE BAKES » À La Carte

Summer Peas and Berries

Jacquie — Tue, 09 Aug 2011 05:56:53 +0000

This is the dessert course I served as part of a tasting menu we did for a fellow chef. It was a summer pea cremeux, with a strawberry sorbet. I also added dollops of creme fraiche for a bit of tang and garnished with compressed strawberry slices and pea-shoot frawns.

My interpretation of Babà Al Rum

Jacquie — Sat, 06 Aug 2011 05:29:08 +0000

I was playing around the other day with some dessert ideas and put together my interpretation of Baba al rum. I made the baba bread, soaked it in a rum syrup, and broke it. Underneath is lightly sweetened ricotta mousse (the syrup is very sweet), and fig puree. I served it with fresh fig, vanilla gelato and some chocolate cookie bits.

BUON APPETITO!

Plum+Rosewater+Parmesan

Jacquie — Wed, 15 Jun 2011 06:09:57 +0000

Summer is finally here and I’m starting to play around with some ideas. Here is one I came up with this week inspired by floating island dessert. Its a plum focused dessert with a rosewater poached meringue, white sponge, and parmesan cream. The parmesan cream is encapsulated inside the ball of white chocolate and the customer breaks the ball to allow to cream to flow out.

Pistachio+Anise+Almond+MilkChocolate

Jacquie — Tue, 29 Mar 2011 05:13:49 +0000

This is a dessert are were running over the winter. It is a pistachio and star anise semi-freddo with almond brittle and a milk chocolate cremeux.

Simple Panna Cotta

Jacquie — Thu, 17 Mar 2011 04:25:04 +0000

I whipped this up the other day for a small dinner party. Its a buttermilk, white chocolate panna cotta with a blood orange and preserved lemon marmalade.

Citrus+Coconut+Mascarpone+PinkPeppercorn

Jacquie — Tue, 22 Feb 2011 07:52:55 +0000

This is the other dessert I served to my colleague tonight.

Lemon semi-freddo sitting on top of a coconut and pink peppercorn meringue, and mascarpone mousse, with a macerated blood orange slice. Orange marmalade paste and coconut sorbet.

Pomegranate+Chocolate+Basil+Lime

Jacquie — Tue, 22 Feb 2011 07:44:13 +0000

I whipped up this dessert tonight on the fly when I found out, a half hour into service, that one of pastry cooks was coming in to dine with her Beau.

Basil and lime chocolate pate, pomegranate gelato, seeds and coulis, flourless chocolate cake with lime syrup.

One of our back servers helped me take picture tonight so I’ll show the building of the plate.

I fussed too much and the quenelle starting melting

Pumpkin+Smoked Chocolate+Cranberries+Goat Cheese

Jacquie — Mon, 22 Nov 2010 07:06:59 +0000

This was my personal addition to our the fall/winter menu.

Spiced pumpkin cake, port braised cranberries on a ganache of smoked Lindt milk chocolate, served with a mild goat cheese gelato.

Sorry its not the best picture I took it on my iphone and the kitchen has florescent lighting.

Tiramisù di piedi

Jacquie — Thu, 28 Oct 2010 04:23:19 +0000

Tiramisù di piedi, basically meaning stacked tiramisu. This is Atul’s interpretation of a tiramisù . This is also the dish that convinced all the chefs when he was interviewing that he was the man for the job.

Coffee macaroon, mascarpone cream and coffee gelee make-up the tower and it is served with a cafe latte gelato.

Ciao for now!

Lemon Tart for origin

Jacquie — Sat, 03 Jul 2010 05:49:19 +0000

Chef asked me on Wednesday to come up with a simple lemon tart with an almond crust for origin (our sister restaurant). I ran it by him today.

Lemon Curd, Almond Sablee, Ontario Currents, Vanilla Creme Fraiche, Thai Basil

…

He approved