“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!
