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Rose Mousse with Pineapple Jelly and Crisp Tuile Today’s lesson focused on revising some basic techniques in pastry, such as using natural glaze, tempering chocolate, making tuile, and preparing compote and jelly. We utilized simple recipes and components to create beautiful plated desserts.

Honey Hazelnut Mousse with Vanilla Custard and Lemon Almond Sponge There are many components in this plated dessert. This is my first time trying sugar art. We used a different type of sugar: isomalt. Pulled sugar is difficult to make. I successfully made a ribbon, but I couldn’t create the other pulled sugar component. It has black sugar cream to make the dewdrop. I learned so much in this lesson. Pulled sugar is fun!

Sesame mousse with hojicha ganache and Lychee caviar Today marked the beginning of the plated dessert module, which proved to be a challenging lesson unlike any I’ve experienced before. I spent over five hours in the kitchen, during which I learned a wealth of new techniques. One of the key skills I practiced was the table method for tempering chocolate. For our plated dessert, we used sesame mousse as the base and crafted chocolate branches, resulting in a complex dessert wi