Desserts at El Celler de Can Roca

I had an amazing time working at El Celler. I got to see an old friend and made a lot of new ones. It was a fantastic experience. I was able to see a host of new techniques, ingredients, and tools. I wish I had more time. Thank you for an amazing experience. I am very blessed to have a chance to see and work in some of the best restaurants in the world. Below you will see a few of Chef Jordi's creations.

 Apple dessert Jordi served to a 12 top

 Shalimar

Chai tea custard, mango gel, spice gel, rose gel, orange cells, isomalt shards, flowers

Birthday Dessert

 Lemona

Bergamot parfait, brown butter, lemon with sugar, meringue, lemon gelee, distilled lemon granite, cream of lemon pith, lime gel, madeline ice cream 

 Masa Madre

Cocoa puree, roasted lychee, fresh lychee, cocoa nibs, yeast (mother) ice cream, vinegar meringue

Violeta

Toffee, candied ginger, salt, fresh strawberry, coconut nitro shell, lemon cinnamon espuma, violet ice cream, candied violet, coconut powder

Spain

I will be away from my computer and blog for 1 month. I will be traveling to Spain to stage at El Celler de Can Roca and visit many great food spots. I will be back with some amazing posts come October...stay tuned!

Dessert Special

White peach "custard", fresh peach, anise "sabayon", candied pecans, olive oil poppyseed cake, 
lemongrass gel, chartreuse F50 meringue, creme fraiche sherbet

Entremet

Chocolate Entremet 

Blackberry, Cherry, Bluberry

Nice Deco Lee!

Lucia's Dessert Special

"Pina Colada"

Coconut mousse, rum cake, passionfruit curd, coconut pastry cream, passion fruit gelee,

toasted rum cake, passionfruit gel, caramelized pineapple, pina colada sorbet, micro cilantro

One of my favorite flavor profiles, Awesome job Lucia!

Upcoming Wine Dinner Dessert

"Black Forest"

Mascarpone and vanilla mousse, malt gel, cherry gel, chocolate soil, atomized chocolate crumbs, dark chocolate "rocks", vegan chocolate cake, amarena cherries, cherry gelee, chocolate deco "trees", candied cocoa nibs, cherry spherification, milk chocolate ice cream, micro greens

Plating of the "Black Forest"
https://vine.co/v/h7x7dgmXamx/embed

Valrhona Class

A few weeks ago I had the opportunity to attend a hands on Valrhona Chocolate class here in downtown Miami. The class was held at the Miami Dade Culinary School. It was a two day class taught by Chef Sarah Kosikowski (Valrhona's Eastern US Pastry Chef) I had the pleasure of working with a small group of very talented Pastry Chefs from around Miami and surrounding areas. We were broken down into teams of two and three and worked from a very nice recipe book that the team at Valrhona put together for us. Chef Sarah is very precise and extremely talented. She worked side by side with each team to put together some fantastic desserts and some very interesting recipes. We all had the chance to work with a few of Valrhona's newer products including: Dulcey (32% white chocolate, with notes of nuttiness and buttery shortbread), Opalys (33% white chocolate, with notes of fresh milk and vanilla) Caramelia Milk Chocolate Crunchy Pearls (Toasted puffed cereal coated in 36% caramelia milk chocolate), Absolu Cristal (Neutral Glaze that can be used in either hot or cold applications). I had an incredible time learning from Chef Sarah, and networking with Miami's top Pastry Chefs. I have included a few pictures of the buffet that we all worked on, as well as some of the plated desserts. I want to extend my thanks to both Chef Sarah and her colleague Jennifer Troia (Regional Sales Manager of the Southeast) for hosting such an informative and successful class.