The past week or so we have been going through an overhaul of our dessert offerings at the APBC. Since I am done with the bulk of my book work and the class I taught in Barcelona is now behind me, I have been able to have time to develop new desserts that I have been wanting to get out there. There are more coming out this week and next, which translates to almost 90% change in our menu. It's very refreshing.
Inspired by the flavors in the classic opera cake, with a dark chocolate mousse, whipped espresso anglaise, chocolate pearls, a quenelle of creme fraiche and a morsel of espresso genoise.
White Chocolate Chantilly, coated in red velvet cake crumbs, chocolate pain de Genes and foam sugar pieces.
Maple Sugar Pound Cake, coated in pecan marzipan (absolutely delicious).
Still in the test/concept stages, this is a bergamot orange cream with a pistachio streussel, Earl Grey genoise, cassis macaron and pistachio joconde crumbs. The sphere is a distilled Earl Grey clear gel. The ring is pulled sugar.