How Many is Too Many?

Can you ever have too many desserts?

Last night we plated six desserts. It was very fun and creative! This one below is a roasted pumpkin seed napoleon with strawberry balsamic pastry cream, chinese five spice creme anglaise and finished with nougatine. The napolean and pastry cream were Jack’s creations from Thursday night when I wasn’t here.

This one was my favorite . A hazelnut frangelico flourless chocolate cake with raspberry coulis and candied hazelnuts on top.

And here is a cinnamon-cayenne chocolate mousse sitting in a pool of blueberry sauce with spicy candied almonds on top.

I used Cathy’s strudel for this because I missed making strudel on Thursday night and she had an extra. It is an apple, cranberry and gouda cheese strudel that I plated with a cinnamon pecan apple compote and chinese five spice creme anglaise (note the cool grandma plate)

Everything turned out very pretty and throughout the night I ate one of my fig newmans and a ton (too much) nougatine that I made. Nougatine is one of my favorite things ever: it’s basically just toasted almond brittle. Super easy to make and pretty darn amazing. I had another sugar high going on!

For breakfast this morning I toasted my last Rudi’s whole wheat bagel with almond butter and jam and had a bowl of fage topped with blueberries (“extras” from school last night), half a banana and agave nectar. I also had a cup of hot tea.

So, question for everyone: if I were to make a video “how-to” post what would you guys want to see? Is there a specific dessert that you always thought seemed really intimidating or that you just want to know how to make? It can’t be really time consuming for the video’s sake, but I’m open to suggestions. I think someone a while back asked about panna cotta and custard. That would be very do-able, as would something like ice cream base (creme anglaise) and nougatine. What do you all think?

I’m off to do a YogaDownload (60 minute Detox Flow) and then drive home to Tampa!