Today we did a tasting for a couple who is getting married this August, and I got to help my chef prepare the two desserts that were served in order for them to pick one.
One of the desserts was a lemon curd tart served with a torched Swiss meringue on top and a slice of candied Meyer lemon. To give some color to the plate, we used some fresh lavender and purple basil leaves. This isn’t the most exciting dessert to me, but it is a summer wedding, so it would be light and refreshing. Plus, the couple is a big fan of lemon tarts, and the day is all about them, right?!?
The second dessert may have the longest name ever – Chocolate Praline Mascarpone Cream Cake with a praline crust and dark chocolate glaze – and it may be the best dessert I have ever tasted… I know, bold statement, right? Chef made praline, which I put in a super charged food processor and turned into a praline paste. From that, she made the praline cake crust. The next layer was chocolate mousse. On top of that was a layer of praline mascarpone cream, which I made. It only had four ingredients – mascarpone, praline paste, sugar, and gelatin. The glaze on top was a chocolate caramel glaze that I also made. It was so shiny and beautiful!
In addition, I tempered chocolate (and finally got it right today!), and we cut out chocolate triangles to sit on top along with some gold leaf.
I helped plate for service, and we did one larger serving of each dessert so they could see what it would look like for guests, and then six smaller plates for actual tasting.
Based on what I knew about the couple, I was fully anticipating that they would choose the lemon curd tart; however, they liked the chocolate praline dessert so much too that they decided to serve smaller versions of both items at their wedding!