Part V Cooking Class Photos: Desserts

A summer parfait made with two types of mousse, lemon and white chocolate, layered with strawberries

Part V
Cooking Class Photos:
Desserts

In my cooking classes designed for Mexican cooks who want to learn international cooking, we almost never have time to allow cheesecakes to set, cakes to cook, custards to fully set. The main thing is to learn how to make them--and then eat and enjoy them as well! The following photos show a panna cotta unmolded before it set, a mini-chocolate cake unmolded before it was cool enough to cut, and no photo at all of a fabulous piña colada cheesecake. All delicious.

Another presentation of the same summer parfait as above, but this time with a few garambulla cactus "berries" thrown in

German Chocolate Mini Cakes with Chocolate Ganache and Caramel-Coconut Topping
(Recipe can be found here)


Yogurt Panna Cotta with Balsamic-Macerated Strawberries with Basil or Berry Sauce

(Note: I created this recipe after eating a light yogurt panna cotta in one restaurant and balsamic-macerated strawberries served with ice cream in another)