Today at the Club I had a lot of desserts to prepare, and happily had the time to be a bit creative. I always try to make everything from scratch with fresh ingredients (ah memories of Sooke Harbor House!) and today was no exception. I made these for our daily dessert cart:

• Rhubarb Tart with Orange Vanilla Custard and Almond Streusel (30 servings)
• Citrus Panna Cotta with Raspberry Gellee and Field Berries (20 servings)
• Poached Pear & Caramel Cream Charlottes (20 servings)
• Chocolate Caramel Tartlets with Maldon Sea Salt & gold flakes (140 servings)
• Lemon Tarts with slivered pistachio (25 servings)
• Fresh Raspberries set in Raspberry Champagne Jelly with Milk Chocolate Mousse and Crispy Chocolate Pearls (40 servings)

Here are some photos:

Fresh Raspberries set in Raspberry Champagne Jelly with Milk Chocolate Mousse and Crispy Chocolate Pearls

Chocolate Caramel Tartlets with Maldon Sea Salt & gold flakes

Citrus Panna Cotta with Raspberry Gellee and Field Berries

Lemon Tarts with slivered pistachio

Poached Pear & Caramel Cream Charlottes

Rhubarb Tarts with Orange Vanilla Custard and Almond Streusel

Thea

Tags: chocolate, panna cotta, raspberries, rhubarb, streusel, tart, Vancouver Club

This entry was posted on Saturday, April 4th, 2009 at 12:00 pm and is filed under Pastry & Desserts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.