Day 107 - Monte Carlo & Bananier

Today I plated my Monte Carlo (above). Inside, from bottom to top: A meringue disc, a layer of jelled spiced apricot compote, a layer of chocolate sponge cake, a layer of almond cream, a meringue disc, then all the outside is covered with a thin layer of almond cream. Then crumbled up meringue disc is used to coat the outside. It is topped with whipped cream, a raspberry and a chocolate garnish. The plate has lines of raspberry and caramel sauce. Unfortunately, I didn't really care for the taste of this. I executed it well, but the flavor was not my cup of tea.

Above is a Bananier. From bottom to top: a layer of Jaconde sponge cake w/ rum syrup, a layer of lime chibouste (like a mousse), a layer of Jaconde sponge cake w/rum syrup, a layer of caramelized banana slices, a layer of banana mousse. Then caramelized joconde sponge cake is put around the sides. This is topped with whipped cream, a raspberry and a chocolate stick. The plate has a smear of raspberry sauce.