Todd Shewman's dessert from last night reminds me of a dessert I came up with at the last kitchen I ran.
Dehydrated chocolate mousse, peanutbutter powder, dried cranberries (reconstituted in spiced rum) cinnamon nuggets (flour, cinn.sugar, tapioca maltodextrin, drip in butter to create nuggets, then baked), choc syrup, candied pecans, whipped cream.
This was my cook's first attempt at plating it. I don't know who enjoyed this dessert more, the customers or the FOS staff.
