Desserts have been a constant struggle since we opened the dining room. In previous years all the pastries were outsourced from a company who is as mediocre as ubiquitous in the area. There is no room physically or in the budget for a pastry person. Neither myself or the chef have any real pastry training and the result is a lot of time wasted and a lot of frustration. Just as I'm about to give up, I look through the desserts we've run so far, and think about how much I've learned in a desperate attempt to make salable pastries.
sorbets:
green apple
red plum
cucumber
lavender
kirsch
banana
banana-lavender
espresso
spiced rum
blueberry
gazpacho
celery leaf
grape
saffron
croissant
green tea-mojito
black olive-root beer
Next week we'll try a mango dessert with a lychee bavarois and rosehip jelly. Quebec strawberries are nice right now. I'm thinking it would be nice to marinate them in strawberry juice and serve with a white grape-vanilla mousseline and tarragon syrup. Cherries - always on the brain.
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