Hello I’m Thomas Henzi and I’m the Executive Pastry Chef here at the Beverly Hilton Hotel and today I’m going to present you the dessert we selected for the 2016 Golden Globes. The first one
that I’m going to be plating is the California Almond Cake. The next
step, I have some blueberry sauce on top of this I’m gonna place the lemon mousseline it’s an almond base and this is a lemon mousseline we make it has a pistachio center a very light dessert that goes really nice. Around that we created a chocolate golden ring We always need chocolate so we’ve got a
chocolate carmelito with Grand Marnier flour-less cake. It’s got caramel infused flavors going inside but it’s mixed and marbled with the chocolate mousse and we’ll face it like so. And now we just have to put the finishing touches I’ve got some
blueberries that we cook down with some cabernet that goes really nice with the
lemon mussolini, some strawberry sauce and then I have a white chocolate
ganache which we put in the center And I just pipe up, giving it some height. We made some chocolate, painted them with a red cocoa butter and gold spray this is going to be a decoration that
gives it some height. I have a white chocolate stick. A couple of berries from the region. Some strawberries that marinated with balsamic vinegar and a little bit of green almonds that have cocoa butter glaze. And carmalize almonds and then we glaze them with the cocoa butter to give it that nice green color. And there you go. Here we have our dessert for 2016 Golden Globe dessert trio