“When all of the flourless chocolate cakes & chocolate mousse or ganaché cakes have come and gone, there will still be nothing like a fudgy brownie, dry and crackled on top, moist and dense within, with a glass of cold milk,” said Robert Sax, a food critic.
Desserts – mist and gooey chocolate, strawberry sauce, grated coconut, melted caramel sauce, icing sugar melt-in-the-mouth cookies oozing with cream… Well, these make the mouth water and it did.
It was a sweet eventful day with students cutting, baking, freezing, setting, frying, icing, melting, and sizzling their desserts to shape, resisting their temptation to just gobble up their dishes before displaying them.
The students proved their mettle to become ace chefs by creating their own styles of desserts like the ‘ice cream panipuri’ to the more complicated chocolate and caramel butterflies, marbled chocolate strawberries, rose jellies, the traditional coconut barfi, soufflés, mousses and other sweet dishes that even well known chefs have difficulty with!
After a kitchen full of activity, and a table full of a variety of dessert, the judges excited with their content hearts, exhilarated with the kind of happiness that only the students of Good Shepherd Finishing School could bring the sweetness of sugar .It was more like a dessert exhibition rather than a Dessert competition… Three cheers to the last but best part of a meal – Desserts!