Test 6 (Deserts)

Mocha Torte

Espresso and chocolate baked into a torte, served with mixed berries tossed in Rothman & Winter apricot liqueur and berry juice. Finished with raspberry coulis and strawberry ice cream.

Single Malt Brûlée

A custard of single malt whiskey, malted milk, and 'Sugar in the Raw' finished with house-smoked salt; served with caramel sauce and two almond butter chocolate bars topped with toasted and chopped pecans, walnuts, and almonds, along with salted caramel sauce and bacon salt.

Old Fashioned Cheesecake

New York Style Cheesecake on a graham cracker crust topped with bitter vanilla Chantilly cream (whipped cream, Madagascar vanilla, Campari), Bourbon macerated cherries, Bourbon cherry syrup, and orange zest.

Marie Antoinette

Double layer chocolate cake (amaretto semi-sweet cake and milk chocolate mousse) covered with a thin layer of dark chocolate ganache, topped with white chocolate shavings. Served with almond brittle, red wine syrup, and amaretto macerated strawberries. topped with Chantilly cream.

Grilled Apple French Toast

Two slices of house-made brioche bread dipped in a bourbon anglaise egg wash and lightly pan fried, topped with grilled Granny Smith Apples sauteed in butter and brown sugar, two scoops of vanilla bean ice cream, creme anglaise, candied pecans, and grilled apple puree at the bottom

Key Lime Pie

Base of sweetened condensed milk, key lime zest, and key lime puree on a heavily nutted crust (walnuts, pecans, almonds), topped with passion fruit Chantilly cream, and the plate is finished with raspberry coulis and key lime zest

Peanut Butter Chocolate Mousse

Peanut butter and chocolate whipped with heavy cream, baked on a chocolate cookie crust, and served with cacao nibs, roasted peanuts, and caramel corn ice cream. The dish is finished with caramel corn and white chocolate snow.