Recently my chef has allowed us to have a bit more freedom when it comes to the desserts for the restaurant. Well he always allowed us a great deal of creative freedom but recently he said "we need different shapes!" Naturally Sophia & I jumped at the chance to try something different. Our first differently shaped dessert is called
the minty rosa.
We named it after our coworker rosa because she loves chocolate mint. It's actually based on a petit four that I made in pastry school I just made it bigger and better for a dessert. So this dessert is a white chocolate mint mousse with a dark chocolate ganache and a fresh raspberry jelly center. Sophia helped me take it to the next level though. When making the raspberry jelly I usually just use the raspberry purée that we have in the reach-in cooler, but this week we had some beautiful organic raspberries so she puréed and strained them for me.
Honestly I think the fresh organic raspberries made all the difference. Even our executive chef tasted and loved it. Who knows what we'll come up with next but I cannot wait to eat it.
We named it after our coworker rosa because she loves chocolate mint. It's actually based on a petit four that I made in pastry school I just made it bigger and better for a dessert. So this dessert is a white chocolate mint mousse with a dark chocolate ganache and a fresh raspberry jelly center. Sophia helped me take it to the next level though. When making the raspberry jelly I usually just use the raspberry purée that we have in the reach-in cooler, but this week we had some beautiful organic raspberries so she puréed and strained them for me. 
Honestly I think the fresh organic raspberries made all the difference. Even our executive chef tasted and loved it. Who knows what we'll come up with next but I cannot wait to eat it. 
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