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Old 02-16-2006, 08:41 PM   #11
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Quote:
Originally Posted by cc2003btw

( I assume you're in the UK because you said year 12, so good luck with your A levels!)
No we are in Australia. Here are the pictures of our finished desserts

The first two photos (pictures 48 & 49) are of Krystens dessert and the second two (50 & 51) are of my dessert.

Unfortunately we had a couple of problems like getting them out of their moulds and melting the chocolate. The ones we prepared and served though turned out well. Thankyou again everyone for our help.

We also have another post about traditional recipes so if you can help again that would be great
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Old 02-16-2006, 08:44 PM   #12
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Those look great!

What is the stuff piled in the corner of the plate in the last 2 pics? Its hard to tell from the pics...
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Old 02-16-2006, 08:44 PM   #13
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Oh by the way thankyou cc2003btw for your sauce idea. We used it on our panna cotta and the teacher said it was great

The 'stuff' in the corner is grated chocolate
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Old 02-16-2006, 09:44 PM   #14
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Very nice Cheese-Lovers, very nice indeed.
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Old 02-16-2006, 11:41 PM   #15
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Your photos are lovely! What an impressive pair you are!
If only you could ship those delightful goodies to all of us!

Please keep us posted on your cooking class - as you've seen, there's always someone here to help.
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Old 02-17-2006, 02:15 AM   #16
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Thanks. If you wanna help some more weve got another thread going called Old?Traditional Recipes and we would really like any old or Traditional Recipes youve got

luv Kim & Krysten
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Old 02-21-2006, 01:00 PM   #17
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Quote:
Originally Posted by Cheese-lovers
Oh by the way thankyou cc2003btw for your sauce idea. We used it on our panna cotta and the teacher said it was great

The 'stuff' in the corner is grated chocolate

No problems, glad to help out. Did you use any vanilla or just the coulis?
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Old 02-21-2006, 06:05 PM   #18
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we used vanilla
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Old 02-23-2006, 12:27 PM   #19
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Didn't read thru all the replys, but the finished dish looks lovely. Another thought for the future, perhaps - (was going to say a raspberry sauce surrounded by mixed berries - blue and raspberry - but sure it was mentioned) -- perhaps scoops of raspberry granita served on the plate or on the side in a martini glass. Prepare the panna cotta in a heart-shaped mold.

BTW, Welcome to DC
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