Desert Ideas???

Question

I am making a three course meal for a couple for my catering exam. Starters- Tomato Soup, Bread Rolls. Main Meal-Chicken Pie, Potatoes and Veg. What desert would go with this? It needs to be quite quick to make but involve some skills.

Answer 1

Spiced Apple Tart

Ingredients:
4 large Granny Smith apples, peeled, thinly sliced (about 4 cups)
1/3 cup sugar
3/4 cup apple juice or water
1/2 tsp. ground cinnamon
2 Tbsp. cornstarch
1/4 cup cold water
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 HONEY MAID Graham Pie Crust (6 oz.)

MIX apples, sugar, apple juice and cinnamon in medium saucepan. Bring to boil on medium heat. Cook 5 min. or until apples are tender, stirring occasionally.

COMBINE cornstarch and water. Add to apple mixture; mix lightly. Return to boil; cook 1 min., stirring constantly. Remove from heat. Stir in dry gelatin until completely dissolved. Pour into crust.

REFRIGERATE several hours or until firm. Store leftover tart in refrigerator.

Answer 2

You could do a simple ice cream sundae in a wine goblet, and make the fudge sauce yourself and hang strawberries on the rim. Or you could do a layered parfait in a champagne flute. Or a melon (or anything) sorbet in the flute with a splash of champagne and garnished with mint (use a melon baller for the neat little scoops).

Just some random thoughts for quick desserts, and the skills involve either making the fudge sauce, or presentation. Presentation is very important in cooking and shouldn't be overlooked.

Answer 3

How about pears poached in red wine (or cherry juice) with homemade vanilla cream.

Peel and cut the pears in half lengthwise. Remove the core. Bring wine or juice to a slow simmer with a little bit of mint leaves and a slice of lemon. Poach the pears until tender, about 12 minutes. Meanwhile, put some very cold, fresh heavy cream in a chilled glass measuring cup. Add a few drops of vanilla (or almond) extract and whip until desired consistancy (I like it a bit soft) When the pears are tender, blot them gently with paper towel and put into individual serving dishes. Drizzle with a little honey, serve topped with the cream. Garnish with fresh mint leaves and a slice of lemon