This was another practice dessert for my menu project. I'm glad I practiced it, because I've decided that I don't really like the baked ricotta--a twist on cheese cake--with the other two components. The problem with baked ricotta--this version was based on a recipe I found in a Gordon Ramsey cookbook--is that it isn't terribly flavorful and the salad and iced cream totally overwhelmed it. Also, it was harder than I'd expected to get the texture right, they came out either tough or almost runny. The salad was brilliant and the iced cream (basically whipped cream and fresh orange juice and zest frozen solid) was really nice, but perhaps a bit too icy.
I think I'm going to keep the salad and iced cream but switch from the baked ricotta to a chocolate, basil, and brie panini. It keeps cheese as part of the dish and ties in with the basil in the fruit salad, plus chocolate makes anything better. If the chefs order this, I'll discuss all the components in more detail.
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