Moving on from Plated Desserts class - this was my practical -
(caramel graham cracker flavor, with butterscotch ice cream!)
- and now in a whole class dedicated to entremets. Only these ones are nine inches across. Chocolate mousse first, raspberry-strawberry Bavarian second:
I really like how the Bavarian one turned out, apart from how I didn't have any white chocolate to pipe the design on top that day. I definitely prefer the very-thin-almond-sponge-cake approach to the outside edge of these to the chocolate-collar approach you saw on the miniature ones and the chocolate mousse with the roses... not sure if I've said it before but working with chocolate is no fun.
Peace out, foodies.